Instructions: * (Or maraschino cherries patted dry on paper towels)

1. Preheat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.

2. 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 on low speed just until blended. Stir in chocolate chips.

4. Press dough onto sides, but not bottom of ungreased miniature muffin pans.

5. Bake two muffin pans at a time at 375F (190C) for 7 to 9 minutes. DO NOT OVERBAKE. Press a dowel into the centre of each warm cup to make an indentation. Cool 10 minutes in muffin tin. Remove cups to foil to cool completely.

6. Heat cream in small saucepan over low heat just until hot. Add chopped chocolate. Stir until chocolate is completely melted and mixture is smooth and shiny. Cool mixture until thickened. Drop 1 teaspoonful (5 mL) of mixture into each cup. Place 1 cherry on top of chocolate.

Cool until set. About 4 dozen cups

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