1/4 c. (1/2 stick) butter, softened
2 1/2 c. confectioners' sugar
1 tbsp. milk
1/2 tsp. almond extract
2 (10 oz.) jars maraschino cherries with stems, well drained
1 (12 oz.) pkg. semi sweet chocolate pieces
2 tbsp. shortening

1. Line baking sheet with waxed paper. In small bowl, cream butter, confectioners' sugar, milk and almond extract. If mix is too soft, add more sugar.

2. On a surface lightly sprinkled with confectioners' sugar, knead mixture into a ball. With fingers, flatten 1 teaspoon dough into a 2" round. With flat metal spatula, lift the round; then mold it around cherry to cover completely. (Leave stem exposed.) Place on prepared baking sheet. Cover loosely and refrigerate 4 hours or overnight.

3. Place the chocolate and shortening in a 2 cup glass measuring cup. Microwave on Medium 3 to 5 minutes, stirring once a minute until smooth.

4. Holding cherry stem, dip cherry into chocolate, making sure to cover completely and going 1/8" up stem. Shake off excess. Place on wax paper lined tray. Repeat with remaining cherries and chocolate. With spoon, drizzle leftover chocolate over cherries. Place in refrigerator 15 minutes to set. Refrigerate, covered. Serve at room temperature. Makes 3 dozen candies.