Chocolate Covered Cherries

Yields: About 3 dozen

2 1/2 cups confectioners' sugar
1/4 cup butter or margarine, softened
1 Tablespoon milk
1/2 teaspoon almond extract
2 (8 oz. each) jars maraschino cherries with stems, well drained*
2 cups semisweet chocolate chips
2 Tablespoons shortening

In mixing bowl, combine sugar, butter, milk, and extract; mix well. Knead into large ball. Roll into 1 inch balls and flatten each into 2 inch circle. Wrap around cherries and lightly roll in hands. Place with stem up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or over night. Melt the chocolate chips and shortening in a double-boiler or microwave-safe bowl. Holding onto stem, dip cherries into chocolate; set on waxed paper to harden. Store in a covered container. Refrigerate 1-2 weeks before serving. The longer the candies sit the juicier the center will be.