FIRST STORY:

2 1/4 c. sugar
1 c. milk
3 squares Hershey's semi-sweet baking chocolate
1 tbsp. light corn syrup
2 tbsp. butter
1 tsp. vanilla
1 c. chopped nutmeats

Combine sugar, milk, baking chocolate (broken into small pieces) and the corn syrup in a heavy saucepan (3 quart). Place over medium heat and stir gently until baking chocolate is melted; then cook with very little stirring to soft ball stage, 234 degrees. Remove from heat, add butter and vanilla. Cool, undisturbed to lukewarm. Beat vigorously until fudge thickens and starts to lose its gloss. Add nuts and quickly pour into a buttered 9" square pan; set aside.

SECOND STORY:

2 1/2 c. sugar
1/2 c. light cream
1/2 c. milk
1/4 tsp. salt
1 tbsp. light corn syrup
2 tbsp. butter
1 tsp. vanilla
1/3 c. glaze cherries, chopped

Butter sides of heavy 2 quart saucepan, in it combine sugar, cream, milk, salt and corn syrup. Place over medium heat and stir until sugar is dissolved, then cook to soft ball stage, 234 degrees. Remove from heat; add butter and vanilla. Cool, undisturbed to lukewarm. Beat vigorously until mixture becomes very thick and starts to lose its gloss. Quickly stir in glaze cherries and pour over the dark fudge, smoothing the surface with a knife. Cut into squares while still warm. Yield: 4 dozen pieces.