4 c. powdered sugar
1/2 c. butter
1/4 c. white syrup
1 jar maraschino cherries (or 1 c.)
1 lb. or 1/2 kg. or 16 sqs. semi-sweet baking chocolate
3/4 tsp. melted paraffin

Cream the sugar, butter, and syrup together. Cut cherries in half. Make creamed mixture into walnut sized portions. Make a thumb print hole in each and place a cherry half inside, then work into a ball and chill. Melt the chocolate and paraffin in a double boiler over hot water. Dip chilled ball into chocolate and paraffin. Place on waxed paper or into tiny candy cups and refrigerate.