Cherry Cordials

1/4 cup butter, softened
2 1/4 cups powdered sugar
1 Tbsp milk
1/2 tsp vanilla
1/8 tsp almond extract
About 50 Maraschino Cherries

Chocolate Coating
12 oz Chocolate Candy melts or 1 (12oz) pkg semi-sweet chocolate chips
1/4 cake paraffin wax (canning wax)

Cover large cookie sheet with parchment paper and set aside.

Cream butter, sugar & milk in bowl, blend in canilla & almond extract (if mixture is too soft, add extra powdered sugar). Mold just enough mixture around each cherry to completely cover. Place on prepared tray and chill 3-4 hours or overnight.

Remove 1/3 of centers at one time, keeping the rest chilled. Coat in chocolate coating. Store uncovered, st room temperature for about 1 week if you want to liquidify the centers.

CHOCOLATE COATING: Melt together in double boiler the chocolate and wax. mix with fork until smooth. Dip the cherries into the mixture b the stems or drop in and lift out with a fork. Set on prepared tray to cool.