1 (16 oz.) jar plus 1 (10 oz.) jar maraschino cherries with stem
3 tbsp. butter, softened
3 tbsp. light corn syrup
1/4 tsp. salt
2 c. sifted powdered sugar
1 (12 oz.) pkg. semi-sweet chocolate morsels
1 tbsp. shortening

Drain about 50 cherries; pat dry on paper towels; set aside.

Combine butter, syrup and salt, stirring well; stir in powdered sugar and knead in bowl until smooth. Shape 1/2 teaspoon sugar mixture around each cherry. Place on a waxed paper lined baking sheet; chill about 2 hours or until firm.

Combine chocolate and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Dip each cherry by the stem into chocolate. Place on a waxed baking sheet; chill until firm. Store in an airtight container in the refrigerator.