The basis for this cocktail is a cherry-infused rum, a delectable combination that is a snap to create. Simply place two handfuls of dried tart cherries directly into an almost-full 750mL bottle of Papagayo rum. Allow infusion to sit for five days at room temperature. When ready to serve, pour two and a half ounces of the cherry rum into a shaker with ice and two teaspoons of light cream. Shake vigorously and strain into a martini glass, garnish with a fresh cherry.