Instructions: In mixing bowl combine sugar, butter, milk and extract; mix well. Knead into a large ball. Roll into 1 inch balls and flatten each into 2" circles.

Wrap around cherries and lightly roll in hands. Place with stems up on waxed paper lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. Melt choc chips and margarine in double boiler. Holding stems dip in choc. Place on waxed paper. Refrigerate 1 to 2 weeks before serving.

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