Instructions: Combine first four ingredients; cream well. Shape 48 3/4 inch balls.

Set on waxed paper lined baking sheet. Chill 1 hour. Drain cherries and pat dry. Flatten balls and spatula and carefully wrap around cherries, encasing to base of stem. Return to baking sheet; chill 3 hours. Melt chocolate with oil in top of double boiler over hot, not boiling, water. Hold each cherry by its stem and dip into chocolate, covering well. Return again to baking sheet and chill for 2 hours.

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