Recipe

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• buttercream
• about 48 maraschino cherries with stems, well drained
• 1/4 cup (1/2 stick) butter, softened
• 2 cups powdered sugar
• 1/4 cup cocoa
• 1 to 2 tbsp milk, divided
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• white chip coating
• chocolate chip drizzle
• white chip coating
• 1 (12 oz.) package. white chocolate chips
• 2 tbsp. vegetable oil
• chocolate chip drizzle
• 1/4 cup. chocolate chips
• 1/4 tsp. shortening ( do not use butter , margarine , spread or oil)

• 1 Buttercream Cherries:
• 2 1. Cover tray with wax paper. Lightly press cherries between layers of paper towels to remove excess moisture.
• 3 2. Beat butter, powdered sugar, cocoa and 1 tablespoon milk in small bowl until well blended; stir in vanilla and almond extract. If necessary, add remaining milk, one teaspoon at a time, until mixture will hold together but is not wet.
• 4 3. Mold scant teaspoon mixture around each cherry, covering completely; place on prepared tray. Cover; refrigerate 3 hours or until firm.
• 5 4. Prepare White Chip Coating. Holding each cherry by stem, dip into coating. Place on tray; refrigerate until firm.
• 6 5. About 1 hour before serving, prepare Chocolate Chip Drizzle; with tines of fork drizzle randomly over candies. Refrigerate until drizzle is firm. Store in refrigerator.
• 7 White Chip Coating:
• 8 Place White Chips in small microwave-safe bowl; drizzle with vegetable oil. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating just until chips are melted and mixture is smooth. If mixture thickens while coating, microwave at HIGH 15 seconds; stir until smooth.
• 9 Chocolate Chip Drizzle:
• 10 Place Chocolate Chips and teaspoon shortening in another small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds to 1 minute; stir until chips are melted and mixture is smooth.