16 oz. jar maraschino cherries, drained
2/3 c. butter
1 c. (6 oz.) semi-sweet chocolate pieces
1 c. sugar
1 tsp. vanilla
2 eggs, beaten
1 1/4 c. all-purpose flour
3/4 c. Quaker oats (quick or old fashioned, uncooked)
1 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped nuts, optional
2 tsp. vegetable shortening

Heat oven to 350 degrees. Set aside 12 cherries, chop remainder. In large saucepan, melt butter and 1/2 cup chocolate pieces over low heat; stir until melted. Remove from heat; cool slightly. Add sugar, vanilla and eggs. Stir in combined dry ingredients, chopped cherries and nuts. Spread into greased 9 x 13 inch pan. Bake about 25 minutes or until brownies pull from sides. Cool completely.

Halve reserved cherries; place on top of brownies. In heavy saucepan over low heat, melt remaining 1/2 cup chocolate pieces and shortening; stir until mixture is melted and smooth. Drizzle over brownies. Cut into 2 1/2 inch squares. Store in airtight container. Makes 2 dozen.