---------- Recipe via Meal-Master (tm) v8.02
  Categories: Candies
       Yield: 6 servings
      50    Whole candied cherries
     3/4 c  Cherry brandy (more may be
     1/2 lb Sweet milk chocolate, broken
            -into pieces
     1/4 lb Unsweetened baking
            -chocolate, broken into
   1 1/3 c  Powdered sugar
     7/8 c  Butter, softened
       3 tb Unsweetened cocoa
            Powdered sugar
            Unsweetened cocoa
   Soak the cherries in the brandy overnight or longer.
   Drain the cherries, reserve the brandy.
   Cream the butter and sugar in a mixer.  In a double
   boiler, melt the chocolates.  Spoon the melted
   chocolate, spoon by spoon, into the butter and sugar
   mixture and mix thoroughly by hand.
   Add reserved brandy to sugar and chocolate mixture and
   stir by hand until all is absorbed.  Add 3 T. cocoa
   and mix by hand.
   Put mixture in the freezer and thoroughly chill.
   Prepare a surface to assemble the balls.  Mix equal
   amounts of cocoa and powdered sugar, about 1/3 cup
   each.  On a piece of waxed paper, heavily dust with
   the cocoa powdered sugar mixture.  Remove the
   chocolate from the freezer when it is chilled and
   stiff.  For each cherry, spoon out a heaping teaspoon
   of the chocolate and drop on dusted paper. Dip your
   fingers into the cocoa/sugar mixture and flatten
   chocolate to a small pancake. Place a cherry in the
   center and fold chocolate around it. Gently roll the
   ball between your palms to form and finish by rolling
   the ball in the cocoa/sugar mixture. Repeat for each
   cherry.  If the chocolate mixture softens, return to
   the freezer to firm up.
   Place the completed balls in a container with a lid
   and store in the frig.
   These balls are dense and heavy with a rich chocolate
   flavor.  For a lighter flavor, I suggest you omit the
   unsweetened baking chocolate and add 1/4 lb. more milk
   Licking your fingers is not permitted during the
   assembly, but manditory after you are done.  (grin)