Categories: Candies 
      Yield: 6 servings 
  
     50    Whole candied cherries 
    3/4 c  Cherry brandy (more may be 
           -necessary) 
    1/2 lb Sweet milk chocolate, broken 
           -into pieces 
    1/4 lb Unsweetened baking 
           -chocolate, broken into 
           -pieces 
  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 chocolate. 
   
  Licking your fingers is not permitted during the assembly, but 
  manditory after you are done.  (grin)