1/3 c. butter
2 c. marshmallows or 1 large jar marshmallow cream
dash of salt
1 tsp. almond flavoring
4 c. powdered sugar
1 (12 oz.) pkg. sweet chocolate chips
1/2 block paraffin

Cream butter; beat in marshmallows, salt and almond flavoring. Add powdered sugar gradually, mixing well after each addition. Turn out on hard surface sprinkled with powdered sugar and knead until smooth, working in extra powdered sugar if mixing becomes too sticky. Refrigerate for 1 hour.

Drain cherries thoroughly. Wrap each cherry in fondant, being sure it's completely covered. Refrigerate until firm. Melt chocolate chips and paraffin in top of double boiler over hot water, NOT BOILING WATER! Dip cherries in melted chocolate and paraffin. Place on wax paper and refrigerate to harden chocolate.