1 pkg. active dry yeast
3/4 c. warm water (105-115 degrees)
1/3 c. cocoa
1/4 c. sugar
1/4 c. shortening
1/2 tsp. salt
1 egg
2 1/4 c. all-purpose flour
12 maraschino cherries, cut in sm. pieces
Powdered sugar frosting

Dissolve yeast in warm water in large bowl. Add cocoa, sugar, shortening, salt, egg and 1 cup of flour. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally (or beat 300 strokes by hand). Stir in remaining flour and the cherries. Scrape batter from side of bowl.

Cover and let rise in warm place about 1 hour or until double. Stir down batter by beating 25 strokes. Fill 18 greased medium size muffin cups. Fill muffin cup 1/2 full. Cover and let rise about 40 minutes or until doubled. Bake at 375 degrees for 15 minutes. Drizzle with powdered sugar. Frost while warm. 18 buns.

POWDERED SUGAR FROSTING:

Mix 1 cup powdered sugar, 1 tablespoon milk, 1/4 teaspoon almond extract until smooth.