13 maraschino cherries with stems, drained
1/2 cup brandy
5 ounces semisweet or dark chocolate
Preparation:
Soak cherries in brandy for a week to a month. Then place cherries on cookie sheet and place in freezer. Melt chocolate over hot water. When cherries are frozen, dry on paper towels. Then quickly dip cherries, one at a time, into chocolate, swirling around by stem until completely covered. Chocolate will harden almost immediately. Place on wax-paper-lined rack in refrigerator until ready to use.
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