Instructions: Preheat oven to 375 degrees.

In a 1-quart saucepan, heat butter and corn syrup until butter melts. Remove from heat. Stir in almonds, flour, raisins, lemon juice and cherries. Let stand 10 minutes.

Drop mixture, a tablespoonful at a time, on foil-lined cookie sheets, leaving about 2 inches between cookies to allow them to spread Bake 12 minutes. Remove to wire rack.

When cookies are completely cool, melt chocolate. Spread chocolate on bottom of cookies. While chocolate is still warm, score the cookie backs with fork tines. Let chocolate harden.

Store cookies in an airtight container in the refrigerator.

Yields about 2 1/2 dozen.

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