60 maraschino cherries with stems (about 2, 10 oz. jars)
3 tbsp. butter, softened
3 tbsp. light corn syrup
2 c. sifted powdered sugar
1 1/2 lb. dipping chocolate (semi-sweet)

Optional: Liqueur to marinate cherries. If you want to marinate the cherries in liqueur, drain the juice from the cherries and replace it with a liqueur of your choice. Allow to sit in the liqueur for about 2 days before covering the cherries.

Drain cherries on paper towels several hours or overnight. In a small mixing bowl combine butter and corn syrup. Stir in powdered sugar; knead until mixture is smooth (chill mixture if it is too soft to handle or add drops of corn syrup if mixture is too thick). Shape about 1/3 teaspoon of powdered sugar mixture around each cherry. Place cherries on waxed-paper-lined baking sheet; chill.

In double boiler over medium heat (or in saucepan over low heat stirring constantly) melt chocolate until it is smooth. Holding cherries by stems, dip, one at a time, into chocolate; spoon chocolate over cherries to seal completely. Let excess chocolate drip off. Place back on waxed paper, stem side up. Chill until chocolate is firm.

Place in a covered container and let ripen in refrigerator for 1-2 weeks before serving. (If you can't wait, they are delicious right after chilling but much better if allowed to sit.) Store in refrigerator. Makes 60.