Instructions: MELT butter and chocolate in a heavy saucepan over low heat, stirring often. Remove from heat, and cool about 15 minutes.

STIR in sugar. Add eggs, one at a time, stirring well after each addition.

Add flour and salt, stirring until blended. Stir in cherries and next 3 ingredients. Spoon mixture into 4 greased and floured 5 3/4 x 3 1/4 x 2 inch loafpans.

BAKE at 350F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

SEAL cakes in heavy-duty plastic wrap, and refrigerate 8 hours before cutting.

YIELD: 4 (12-ounce) loaves.

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