CHERRY CREAM CENTERS:

1/4 c. butter
1 tsp. cream
2 1/2 c. confectioners sugar
1/2 tsp. vanilla
40 maraschino cherries, drained

Thoroughly cream butter with sugar and cream. Blend in vanilla. Add more sugar if mixture is too soft. Mold just enough of mixture around each cherry to completely cover. Place on wax paper tray. Cover with paper towel. Remove 1/3 of the balls before ready to dip. Keep refrigerated until needed. Meanwhile, prepare chocolate coating.

CHOCOLATE COATING:

Melt 1 cup chocolate chips and 1/4 square paraffin in top of double boiler. Dip cherries one at a time. Place candy on a cookie sheet and put in refrigerator until firm. Then store in an air tight container in the refrigerator.