Place the chocolate and sweetened condensed milk in a medium bowl. Microwave on high for 30-60 seconds until the chocolate is melted enough to stir into the milk. Add the coconut and dried cherries. Mix to coat.
Place the Athens Mini Fillo Shells on a baking sheet. Scoop a 2-teaspoon portion of the mixture into each shell. Preheat the oven to 200 degrees F.
Then add the egg whites and cream of tartar to a clean mixing bowl. Use an electric mixer to beat the egg whites until frothy. Once frothy, beat while slowly adding the sugar and vanilla. Beat until the sugar is dissolved and the eggs have turned into a firm white meringue. The meringue should be stiff enough to stand up on its own.
Place the meringue in a piping bag with a medium tip (or a plastic bag with the corner cut off.) Pipe a pile of meringue on top of each fillo cup to form the ghost. Then place two small candies or sprinkles on each pile for eyes. Bake for 60-90 minutes until hard and crispy. Cool completely before serving.