Preheat oven to 350 degrees. Line a mini muffin pan with 24 mini muffin liners. Set aside.

In a mixing bowl, combine the brownie mix, oil, water and egg. Mix until the batter is fully incorporated. Using a scoop or small ladie, fill the mini muffin cups with the brownie batter, aproximately 3/4 full. When all cups are filled, add an un-stemmed cherry to the center of each brownie. Bake at 350 for 19-21 minutes. Remove from oven and let cool completely before frosting.

For frosting: In a hand or stand mixer, beat together the cream cheese, sugar and vanilla until smooth and fluffy. With the mixer on a medium-high speed, slowly begin adding the whipping cream, and whip for about 2 minutes or when stiff peaks begin to form. Add the frosting to a piping bag, and decorate each brownie with a generous amount of frosting. Top with chocolate shavings and a stemmed maraschino cherry. Refrigerate any leftovers in an airtight container.