In a bowl, combine herbed cheese and sour cream. Mix well and set aside

Cut a smidgeon off the bottom of each cherry tomato, so it stands still and doesn't roll

Cut a 1/4 inch off the top of each cherry tomato. Using a melon baller, scoop out the seeds and core. Discard.

Spoon the herbed cheese mixture into a ziplock bag and push into one corner. Cut a small tip out of the corner and use as a piping bag.

Pipe the herbed cheese mixture into each cherry tomato, filling to the top.

Garnish with fresh dill