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1
Soak the cherries in the brandy overnight or longer.
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2
Drain cherries, reserve the brandy.
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3
Cream butter and sugar with a mixer.
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4
In a double boiler, melt the chocolates.
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5
Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand.
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6
Add reserved brandy to sugar and chocolate mixture and stir in my hand until all is absorbed.
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7
Add 3 tablespoon cocoa and mix by hand.
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8
Put mixture in a clean bowl and thoroughly chill in the freezer.
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9
Meanwhile, make a 50 to 50 mixture of powdered sugar and cocoa.
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10
Begin with 13 cup EACH and mix thoroughly.
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11
Heavily dust a sheet of waxed paper on a working surface.
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12
When the chocolate mixture is chilled and very stiff, remove from the freezer.
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13
Drop by teaspoonfuls on dusted working surface and dust your fingers in the sugar/cocoa mixture, press with fingers to make a small flat shape with the chocolate.
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14
Drop a cherry in the center and form a ball around the cherry.
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15
Working quickly, complete the shape by rolling the ball between your palms.
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16
Roll ball in sugar/cocoa mixture to coat.
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17
Continue working until the chocolate mixture is too soft to continue.
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18
Return to freezer to chill some more and continue until all the chocolate and cherries are gone.
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19
The chocolate covered cherries can be stored in the frig.
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20
For a lighter, sweeter chocolate taste, increase the sweet chocolate and decrease or eliminate the unsweetened chocolate.
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21
The more milk chocolate you use, the more diffucult it will be to work with as it melts rather rapidly.
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22
You can also substitute and equal portion of semi-sweet bits (toll house chocolates) for the chocolate.
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23
Other candied fruit and liquors can be used according to your taste.
