CENTERS:

1/4 c. butter
2 1/4 c. confectioners sugar
1 tbsp. milk
1/2 tsp. vanilla
1/4 tsp. almond extract
3 doz. Maraschino cherries

COATING:

Hershey's mini chips
2 tsp. shortening, not butter

CENTERS: Drain cherries. Cream butter with sugar and milk, blend in vanilla and almond extract, (if mixture is too sticky add a little more sugar). Mold a small amount around a cherry. Be sure cherry is completely covered. Place on waxed paper, covered tray and set aside for 2 days; then dip in chocolate.

COATING: Melt chips and shortening in top of double boiler over hot, not boiling water, keep chocolate warm while dipping.

DIPPING: Drop centers in chocolate, roll to completely cover and remove with a fork. Draw fork across rim, of pan to remove excess coating. Drop upside down on wax paper. Swirl thread of chocolate over top for decorative touch. Store in cool place, not in refrigerator. You may let the centers set for 2 days before coating, then they will be ready to eat or dip centers at time of making and let set for 2 days.