In a sauce pan mix together the eggnog, cornstarch and condensed milk. Use a whisk to mix constantly over medium heat.
Bring to a boil and remove from the heat. Let it cool down for about 10 minutes.
With a hand mixer, mix the eggnog cream and the butter at medium speed until well incorporated.
Transfer to a bowl and refrigerate for about 30 minutes.
Make the cherry filling by mixing the cherries, sugar and cornstarch in a sauce pan and bring to a boil for 5-10 minutes. Set aside.
Assemble the dessert cups by layering the cookie crumble at the bottom, followed by a layer of eggnog cream and top with the cherry filling, repeat the layers until you fill up your cups. Top with cookie crumbles and enjoy.