1/2 c. butter
1/4 c. sugar
2 tbsp. cocoa
1 1/4 c. flour
36 Maraschino cherries

Soften butter with sugar and cocoa. Mix in flour until particles are fine. Press into bottom of 8 or 9 inch ungreased square pan. Bake at 350 degrees for 15 minutes. Top with fondant. Press cherries into fondant; 6 rows with 6 to a row. Spoon glaze over cherries.

BUTTER CREAM FONDANT:

Combine 2 tablespoons butter, 2 cups powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla.

CHOCOLATE GLAZE:

Blend together 1 envelope no-melt unsweetened chocolate and 1 tablespoon butter, melted.