Instructions: Drain maraschino cherries, and return to jar. Pour brandy, if desired, in jar; cover with a lid, and freeze 8 hours. Drain cherries, and pat dry, reserving brandy for another use.

Melt two-thirds of chocolate baking squares in a saucepan over medium heat, stirring until a candy thermometer reaches 115 degrees. Remove from heat; add remaining chocolate, and stir until candy thermometer reaches 89 degrees and chocolate is smooth.

Dip cherries quickly into melted chocolate, coating well. Place cherries on wax paper, stem sides up, and cool.

This recipe yields 2 1/2 dozen.

Comments: Brandy-soaked cherries can be left in the freezer for up to two days before you dip them into the chocolate.

Yield: 2 1/2 dozen

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