1 c. (6 oz. pkg.) Hershey's semi-sweet chocolate chips
1 c. (5 3/4 oz. pkg.) Hershey's milk chocolate chips
2 tsp. shortening

Melt chocolate pieces and shortening in top of double boiler over hot, not boiling, water. Stir to blend well. Remove top of double boiler form heat; cool to 78 degrees. Meanwhile prepare center.

CENTERS:

1/4 c. butter
2 to 2 1/4 c. 4X sugar (confectioner's)
1 tbsp. milk
1/2 tsp. vanilla
1/8 tsp. almond extract
About 4 dozen Maraschino cherries, drained

Thoroughly cream butter with sugar and milk. Blend in vanilla and almond extract. (If mixture is too sticky, additional sugar may be added.) Mold a small amount around a cherry, being careful to completely cover each cherry. Place on waxed paper-covered tray. Cover and chill.

DIPPING:

Heat cooled chocolate to 88 degrees over WARM WATER; maintain temperature while dipping. Drop centers into chocolate; roll to coat completely and remove with fork. Draw cork across rime of pan to remove excess chocolate. Drop from fork upside down onto waxed paper, swirling "thread" of chocolate from fork across top for a decorative touch. Chill 20 minutes. Store in a cool place a day or two to form cordial.

Yield: About 4 dozen candies.