FRUITCAKE:

1 pkg. Pillsbury nut or date quick bread mix
1 c. coarsely chopped pecans
1 (10 oz.) jar maraschino cherries, drained and cut in half
3/4 c. mini semi-sweet chocolate chips
3/4 c. water
1/4 c. Kirsch (cherry flavored liqueur) or 2 tsp. almond extract
Plus 1/4 c. water
1 tbsp. oil
1 egg

GLAZE:

1/4 c. miniature semi-sweet chocolate chips
2 tsp. oil

Heat oven to 350 degrees. Grease and flour bottom of 9 x 5 inch loaf pan. In large bowl, combine all fruitcake ingredients. Stir by hand until mix is moistened. Pour into prepared pan. Bake at 350 degrees for 60-70 minutes or until toothpick inserted in center comes out clean. Cool completely.

In small saucepan, over low heat, melt chocolate chips and oil, stirring until smooth. Drizzle over fruitcake. Allow glaze to set in refrigerator. Wrap well in plastic wrap or foil and store in refrigerator up to 2 weeks or freeze up to 3 months. For optimum flavor, refrigerate at least 24 hours before serving.

TIP: Miniature 3 x 5 inch foil pans can be used. Fill 3 evenly and bake at 350 degrees for 40 to 50 minutes.