Instructions: Fondant:
2 cups powdered sugar
2 tblsp. butter or margarine, softened
2 tblsp. half and half or milk (I used non-fat, it was fine)

1/4 tsp. almond extract

36 (though I could only put 30) maraschino cherries, well drained 1 cup semisweet chocolate chips (I used about a cup and a half)

1 tsp. vegetable shortening ( I used oil, a little more when more choc. is used)

Heat oven to 350. In medium mixing bowl, combine flour, 1/2 cup butter, the sugar and cocoa. Beat at low speed of electric mixer until soft dough forms. Press mixture evenly into ungreased 8-inch square baking pan to form base. Bake for 15 to 18 minutes or until set. Cool completely.

In second medium mixing bowl, combine fondant ingredients. Beat at low speed until smooth. Carefully spread fondant evenly over base. Arrange cherries over fondant in 6 rows of 6 (or 6 rows of 5)

In 1 quart saucepan, combine chips and shortening. Melt over low heat, stirring constantly. Spoon melted chips over and between the cherries, spreading to cover fondant. Chill until set before cutting. Store in refrigerator.

Microwave tip: In small mixing bowl, melt chips and shortening at 50% (medium) for 2 1/2 to 5 minutes, stirring after every minute. Continue as directed.

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