Place the flour, brown sugar and butter in a food processor; cover and process until fine crumbs form. Stir in walnuts. Set aside 3/4 cup for topping.
Press remaining crumb mixture onto the bottom of an ungreased 8-in. square baking dish. Bake at 350° for 10 minutes or until set.
Meanwhile, in a small bowl, beat the cream cheese, sugar and cocoa until smooth. Add the egg, milk and vanilla; beat on low speed just until combined. Stir in chopped cherries. Pour over crust; sprinkle with reserved crumb mixture.
Bake for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
Cut into bars; top each with a cherry half. Store in the refrigerator. Yield: 15 bars.