Heat oven to 200°F. Cover 2 cookie sheets with foil. Beat egg whites and cream of tartar until foamy. Then, beat in sugar 1 tablespoon at a time. Add mint extract and a few drops of green food coloring. Continue beating until stiff and glossy. Spoon meringue into plastic bag and close. Next, cut off a corner about ¼ inch. Pipe on foil, two 1 ½ inch circles of meringue. One on top of the other to look like wreaths. Decorate with chopped candied cherries. Bake for 45 minutes. Turn off oven and leave in over for an additional 1 hour to dry. Peel from foil and cool.
Leftover egg yolks can be used to paint holiday crafts. Just combine food coloring with egg yolks. It makes a fun glossy paint.