1 (8 oz.) pkg. semi-sweet chocolate squares
1 (16 oz.) can pitted dark sweet cherries in light syrup
2 3/4 c. flour
1/2 c. shortening, 1 tbsp. shortening
3/4 c. sugar
3/4 c. milk
1 tbsp. lemon juice
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. almond extract

Heat 2 squares chocolate over low until melted and smooth, stirring occasionally. Remove from heat. Coarsely chop 4 squares and set aside. Drain cherries, reserving 1/4 cup liquid. Coarsely chop cherries and pat dry with paper towel. In large bowl, mix melted chocolate, cherry liquid, flour, 1/2 cup shortening and remaining ingredients. Beat on low until blended. Stir in cherries and chopped chocolate. Drop by level tablespoonfuls about 2 inches apart on greased cookie sheets. Bake at 400 degrees for 10-12 minutes until lightly browned.

Remove and cool on racks. When cool, heat remaining 1 tablespoon shortening and 2 squares chocolate over low heat until smooth. With spoon, drizzle over cookies. Let dry about 30 minutes or until firm. Store in tightly covered container to use within 3 days. Makes about 5 dozen.