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["Line a cookie sheet with waxed or parchment paper. Rinse the cherries, drain thoroughly and let dry on paper towels,turning often. The cherries must be completely dry or the chocolate will seize and crumble.", "Gently melt chocolate, butter and paraffin in a double-boiler until smooth, stirring often to prevent burning. Once melted, turn off heat, but leave in the couble-boiler on burner.", "Dip cherries in melted chocolate to completely cover up to the stem. Place on lined cookie sheet. Immediately press on chocolate chip, flat side to the front of the dipped cherry to form a head.", "While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.", "Use toothpick to dab beady red eyes on either side of the chocolate chip with the red gel icing.", "Refrigerate to firmly set chocolate.", "*Notes: If fresh sweet cherries are in season, you may use them. Paraffin is sold in the canning supplies section, usually under the brand of ""Gulf Wax."" You can use the giant chocolate bars for the same-sweet chocolate, or semisweet baking squares, or chocolate chps. If your cherries are exceptionally large, you may wish to use chocolate kisses for the heads."]
