Truffle Cherries

1/3 cup heavy whipping cream
2 tablespoons butter
2 tablespoons sugar
4 squares (1 ounce each) semisweet chocolate
1 jar (8 ounces) maraschino cherries with stems, well drained

Coating:
6 squares (1 ounce each) semisweet chocolate
2 tablespoons shortening

In a small saucepan, bring the cream, butter and sugar to a boil; stirring constantly. Remove from the heat; stir in chocolate until melted. Cover and refrigerate for at least 4 hours or until easy to handle.

Pat cherries with paper towels until very dry. Shape a teaspoonful of chocolate mixture around each cherry, forming a ball. Cover and refrigerate for 2-3 hours or until firm.

In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries until coated; shake off excess. Place on waxed paper to harden. Makes about 2 dozen.