Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Let cookie dough stand at room temperature for 10 minutes to soften.
In medium bowl, beat egg whites with electric mixer on medium-high speed 1 minute or until soft peaks form.
In large bowl, break up cookie dough. Add chocolate hazelnut spread, half-and-half and egg yolks. Beat with electric mixer on medium speed 1 minute or until well blended. Fold beaten egg whites into cookie mixture just until blended. Spoon batter into muffin cups, filling two-thirds full.
Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 3 minutes. Remove from pans to cooling rack. Cool completely, about 25 minutes.
Remove small 1-inch-deep circle from top center of each cupcake. Spoon about 2 teaspoons preserves in each cavity.
Pipe or spread frosting over top of each cupcake. Top each with maraschino cherry.