Combine all your jam ingredients in a medium-sized saucepan and set the burner on high. As soon as it starts to boil, set the burner on low and allow the jam to simmer for 1 hour and 20 minutes (or until it has reduced to 2 cups).

Turn off the heat and allow the jam to cool completely. Transfer to an airtight container and pop it in the fridge while you work on the petit fours.

Thaw the pound cake according to package instructions and slice it into ½” thick slices.

With the heart cookie cutter, cut two hearts from each slice.

Add your powdered sugar to a medium-sized bowl and stir in the milk, food coloring, and extract. You want it to be at drizzling consistency, so add more milk or powdered sugar as needed.

Remove the jam from the fridge. Spread a little jam on one side of each heart and stack them together into little heart sandwiches.

Spread some wax paper or parchment paper over a baking sheet. Then place a wire cooling rack on the baking sheet.

Place the hearts on the wire rack. Use a spoon to drizzle icing over the top of each heart, until it’s entirely coated. You can use a butter knife or smaller icing knife to make sure the sides are completely covered.

When decorating with sprinkles or candies, add the decorations right away. When decorating with icing pens, allow the petit fours’ coating to dry first.

Serve to a special someone or ravenous reader.