Skill Level: Intermediate
Prep Time: 1 Hour & 30 Minutes
About 48 maraschino cherries, with stems, well drained
1/4 cup (1/2 stick) butter, softened
2 cups powdered sugar
1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 to 2 tablespoons milk, divided
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
WHITE CHIP COATING (recipe follows)
CHOCOLATE CHIP DRIZZLE (recipe follows)
1 Cover tray with wax paper. Lightly press cherries between layers of paper towels to remove excess moisture.
2 Beat butter, powdered sugar, cocoa and 1 tablespoon milk in small bowl until well blended; stir in vanilla and almond extract. If necessary, add remaining milk, one teaspoonful at a time, until mixture will hold together but is not wet.
3 Mold scant teaspoonful mixture around each cherry, covering completely; place on prepared tray. Cover; refrigerate 3 hours or until firm.
4 Prepare WHITE CHIP COATING. Holding each cherry by stem, dip into coating. Place on tray; refrigerate until firm.
5 About 1 hour before serving, prepare CHOCOLATE CHIP DRIZZLE; with tines of fork, drizzle randomly over candies. Refrigerate until drizzle is firm. Store in refrigerator. About 4 dozen candies.