CHERRY CORDIAL RECIPE ,

NOTE: Please read instruction #1 before starting this recipe!

• If you want to add Liqueur: Drain cherries but reserve 1-1/4 cups of the drained cherry liquid in a small saucepan. Bring it to a boil. Remove from heat and stir in 1/2 cup Amaretto or Creme de Cacao, or 3 tb Kirsch (Cherry Liqueur) Gently add the cherries to the sauce pan and let it soak overnight.
• Mix softened butter and corn syrup in a small bowl. When well mixed, stir in sifted confectioners' sugar.
• Knead mixture until smooth. If mixture is too soft to handle, put it in the refrigerator to chill well.
• Shape about 1/2 teaspoon of the confectioners' sugar mixture around each cherry.
• Place the coated cherries upright on a heavy weight dipping sheet. Chill until firm.
• Melt chocolate according to instructions that came with your Chocoley chocolate.
  
  Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate.
  
  If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.
• Holding cherries by the stem, dip one at a time into the chocolate. Be sure to completely seal the cherries, otherwise the cherry juice may leak out after the chocolate has set.
• Let excess chocolate drip off cherries. Place the dipped cherries stem side up on heavy weight dipping sheets. Chill until chocolate is firm.
• Seal in an airtight container in the refrigerator until ready to serve. Store at room temperature in low humidity.

Chocolate Cherry Cordials taste best after 1-2 weeks!