1/4 c. butter, softened
2 1/4 c. confectioners' sugar
1 tbsp. milk
1/2 tsp. vanilla
1/8 tsp. almond extract
About 48 maraschino cherries with stems, drained

CHOCOLATE COATING:

1 (12 oz.) pkg. semi-sweet chocolate chips
1/4 cake paraffin wax (canning wax)

Cover cookie sheet or tray with wax paper or plastic wrap and set aside.

Cream butter, sugar and milk in bowl, blend in vanilla and almond extract (if mixture is too soft, add extra sugar). Mold just enough mixture around each cherry to completely cover. Place on prepared tray and chill 3-4 hours or overnight.

Remove 1/3 of centers at one time, keeping the rest chilled. Coat in chocolate. Store uncovered, at room temperature for about 1 week if you want to liquify the centers.

CHOCOLATE COATING: Melt together in double boiler chocolate chips and wax. Mix with fork until smooth. Dip the cherries into mixture by the stems or drop in and lift out with a fork. Set on prepared tray to cool.