Beat butter and powdered sugar in a mixing bowl with an electric mixer on medium speed until creamy. Gradually add egg whites and egg, beating until combined. Beat in flour and food coloring until mixture is the color of corn.
Spoon batter by level tablespoons 4 inches apart on a greased cookie sheet; spread each into a circle 3 inches in diameter. Bake in a 400 degree F oven about 6 minutes or until edges are brown. Immediately remove cookies and drape over the edge of a glass baking dish so cookies are folded in half; cool completely.
Meanwhile, for the filling, combine figs, rum or orange juice, and ground cinnamon in a small saucepan. Cook over low heat until liquid comes to boiling. Remove from heat, cover, and let stand 30 minutes or until fruit plumps and liquid is absorbed. Stir in pecans; semisweet chocolate, and 2 tablespoons softened butter or margarine. Set aside.
For the salsa, stir together finely shredded lime peel, chopped dried peaches or apricots, orange marmalade, and maraschino cherries.
Fill each cookie with a rounded tablespoon of filling. Prop cookies on inverted muffin pans. Top each with a rounded teaspoon of salsa and some orange peel slivers. Dollop with sour cream and garnish with mint sprigs, if desired. Serve immediately. Makes 24.