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1
Before starting, you may wish to take a look at the step-by-step instructions with photos. SEE LINK IN DESCRIPTION ABOVE.
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Line a cookie sheet with waxed or parchment paper.
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Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often.
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4
The cherries must be completely dry or the chocolate will seize and get crumbly.
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Gently melt chocolate, butter, and paraffin in a double boiler until smooth, stirring often to prevent burning.
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Once melted, turn off heat, but leave in the double-boiler on the burner.
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Dip dry cherries in melted chocolate to completely cover up to the stem.
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Place on lined cookie sheet.
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Immediately press on chocolate chip, flat side to the front of the dipped cherry, to form a head.
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While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.
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Use a toothpick to dab beady red eyes on either side of the chocolate chip with the red gel icing.
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Refrigerate to firmly set chocolate.
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13
Notes:
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If fresh sweet cherries are in season, by all means use them.
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15
Paraffin is sold in the canning supplies section, usually under the brand Gulf Wax.
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16
You can use the giant chocolate bars for the semisweet chocolate, or semisweet baking squares, or chocolate chips.
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17
If your cherries are exceptionally large, you may wish to use chocolate kisses for the heads.
