Instructions: 1. Pre-heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.

2. For cookies, combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.

3. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended.

4. Form rounded tablespoons (15 mL) of dough around maraschino cherry, covering cherry completely. Place each cookie 2 inches (5 cm) apart on ungreased baking sheet.

5. Bake one baking sheet at a time at 375F (190C) for 7 to 9 minutes, or until cookies are set. DO NOT OVERBAKE.

Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

6. For icing, place chips and shortening in heavy resealable sandwich bag. Seal. Microwave at 50% (MEDIUM)

power. Knead bag after 1 minute. Repeat until smooth (or melt by placing bag in bowl of hot water). Cut tiny tip off corner of bag and drizzle over cookies.

Makes about 3 dozen cookies

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