1 (21.5 oz.) pkg. Pillsbury fudge brownie mix
2/3 c. finely chopped walnuts, plus 3/4 c. more divided
1 (10 oz.) jar maraschino cherries with stems
5 tbsp. juice from cherries
3 tbsp. coconut rum extract or 3 tbsp. more of the cherry juice
1/4 c. Baker's angel flaked coconut
1 pkg. Nestles milk chocolate chips
1 tbsp. Crisco shortening
Optional: Cake frosting for garnishment

Prepare brownie mix for cake-like recipe and bake in 9 x 13 inch pan. Completely cool on wire rack. When cool, using large mixing bowl or food processor chop into very loose crumbs. Add nuts, coconut flavoring, juice from cherries and flaked coconut and mix with a fork. Cover cookie sheet with foil.

Gently pack mixture around cherries being careful not to break stem. Coating should be about a 1/2 inch thick around cherry. Place on cookie sheet and refrigerate for 3 hours until firm.

In a double boiler, lightly grease top pan on the inside with the Crisco and add the chocolate chips, stir until melted. Hold stems and gently coat cherry balls with a spoon, over pan, keeping chocolate warm until done coating cherry (work fast). Place on foiled cookie sheets and sprinkle with finely chopped walnuts before chocolate cools. Return to refrigerator for 1/2 hour. You may garnish with green leaves and red berries made from frosting for Christmas or decorate for whatever occasion. Serves 20 to 25.