1/3 c. butter
2 c. marshmallow creme
1 tsp. almond extract
Pinch salt
4 c. powdered sugar

Cream butter. Beat in marshmallow creme, almond extract and salt. Gradually add powdered sugar. Knead until smooth adding more powdered sugar if mixture gets sticky. Refrigerate 1 hour. Drain 36 maraschino cherries with stems. Then wrap each cherry in powdered sugar mixture. Refrigerate. Melt 1 package semi-sweet chocolate chips over hot water. Dip cherries in chocolate. Refrigerate.