1/4 c. butter, softened
2 1/2 c. sifted powdered sugar
1 tbsp. milk
1/2 tsp. vanilla extract
1/8 tsp. almond extract
About 42 maraschino cherries with stems
1 (6 oz.) pkg. semi-sweet chocolate morsels
1/2 (8 oz.) milk chocolate bar, broken into pieces
1 tbsp. shortening

Cream butter; gradually add sugar, beating well. Blend in milk and flavorings. Drain cherries; dry on absorbent paper towels. Shape a small amount of sugar mixture around each cherry. Place on waxed paper-lined cookie sheet; chill 2 hours or until firm.

Melt remaining ingredients in top of double boiler. Dip each cherry by the stem into chocolate. Place on a waxed paper-lined cookie sheet; chill until firm. Store in a cool place. Yield: about 3 1/2 dozen.