Chocolate Cheesecake-filled Strawberries

3/4 cup heavy whipping cream

8 ounces Philadelphia cream cheese, room temperature

2 Tablespoons Hershey’s unsweetened cocoa powder

1 Tablespoon Hershey’s Special Dark cocoa powder

1/2 cup confectioners’ sugar

1 Tablespoon half ‘n half

1 Tablespoon Grand Marnier

¼ teaspoon fresh tangerine zest

Fresh Strawberries

Whip heavy cream to stiff peaks; set aside.

Husk fresh strawberries, and carefully scoop out a part of the interior to give yourself piping space. Slice off a tiny bit of the bottom of the strawberry to allow it to stand level. Invert strawberries on top of a paper towel-lined plate to allow for drainage of excess moisture.

While strawberries are draining, in a medium mixing bowl, beat together cream cheese, cocoa powders, powdered sugar, half ‘n half, Grand Marnier, and zest until light and fluffy, 5-7 minutes. Add the whipped cream to the cream cheese mixture and fold together until fully combined.

Chill for 30 minutes. Fill a pastry bag fitted with a star tip and fill each hollowed strawberry to whatever heights you desire. Dust with powdered sugar if you like.