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2 1/2 cups powdered sugar
1/4 cup margarine, softened
1 Tbs milk
1/2 tsp almond extract
2 eight oz jars maraschino cherries, well-drained
2 cups (12 oz) semi-sweet chocolate chips
2 Tbs shortening
What you do:

In mixing bowl, combine sugar, butter, milk and almond extract. Mix well. Knead into a large ball. Roll into 1-inch balls and flatten each into a 2-inch circle. Wrap around cherries and lightly roll in hands. Place on baking sheet lined with waxed paper.
Cover loosely and refrigerate 4 hours or overnight. Melt chocolate chips and shortening in a double boiler or microwave-safe bowl. Dip cherries in chocolate. Set on waxed paper to harden.
Store in covered container in refrigerator for 1-2 weeks. Taste best at room temperature, but always good.

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