Combine all the ingredients for the stuffing, ensuring that the candies and the cherries don’t get smashed completely. Keep this refrigerated, until the samosa wrappers are ready.
For the dough, combine the flour and the oil and crumble with your fingers. Add water, little at a time, and knead into a smooth and non-sticky dough. Cover the dough and let it rest at room temperature for about 15 min.
After 15 min, divide the dough into equally sized balls (of the size of ping pong balls). Roll each of these balls, sprinkling a little flour to prevent sticking to the surface. Cut each of these rolled circles into half. Make cones out of these half circles, as shown in the picture.
Fill each cone with little stuffing and seal the opened end by pressing with the fingers.
Make six or seven mini samosas at a time.
Heat sufficient oil in a kadai or a deep-bottomed pan to deep-fry the sweet samosas. When the oil is smoking, reduce the flame and introduce the samosas slowly and carefully into the hot oil. Deep-fry both the sides of the samosas, until these turn light brown.
Remove the samosas with a perforated spoon, into a big plate lined with absorbent paper.
Drizzle some honey or maple syrup on the mini cream cheese samosas just before serving. Serve at room temperature or slightly chilled.