5 c. (fine) fresh chocolate cake crumbs
1 c. finely chopped walnuts
1 tbsp. rum or brandy
1/2 c. Ocean Spray whole berry cranberry sauce
2 cans (8 oz. each) almond paste
1/2 c. confectioners' sugar (sifted 10 times)

In a large bowl combine cake crumbs, walnuts, rum and cranberry sauce; blend thoroughly. Allowing about 1/4 cup of mixture for each ball, shape into 12 balls, using palm of hands. Set on baking sheet to firm tightly. Cut almond paste into 12 equal pieces.

Place each piece between 2 sheets of wax paper and roll into a circle, 5 inches in diameter. Wrap round of almond paste around each chocolate cake crumb ball. Tuck in ends and roll ball. Place on cookie sheet. Chill in refrigerator 1 hour to firm almond paste. Remove and roll in sifted sugar. Serve at room temperature.

To make crumbs, use your favorite chocolate cake recipe or a frozen chocolate pound cake.