Chocolate Buttercream Cherry Candies

• CHOCOLATE CHIP DRIZZLE (recipe follows)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• WHITE CHIP COATING (recipe follows)

• 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1 to 2 tablespoons milk, divided
• 2 cups powdered sugar
• About 48 maraschino cherries, with stems, well drained
• 1/4 cup(1/2 stick) butter, softened

Directions

1. Cover tray with wax paper. Lightly press cherries between layers of paper towels to remove excess moisture.

2. Beat butter, powdered sugar, cocoa and 1 tablespoon milk in small bowl until well blended;
stir in vanilla and almond extract. If necessary, add remaining milk, one teaspoonful at a time, until mixture will hold together but is not wet.

3. Mold scant teaspoonful mixture around each cherry, covering completely; place on prepared tray. Cover; refrigerate 3 hours or until firm.

4. Prepare WHITE CHIP COATING. Holding each cherry by stem, dip into coating.
Place on tray; refrigerate until firm.

5. About 1 hour before serving, prepare CHOCOLATE CHIP DRIZZLE; with tines
of fork, drizzle randomly over candies. Refrigerate until drizzle is firm. Store in
refrigerator. About 4 dozen candies.

WHITE CHIP COATING: Place 2 cups (12-oz. pkg.) HERSHEY'S Premier White
Chips in small microwave-safe bowl; drizzle with 2 tablespoons vegetable oil. Microwave
at MEDIUM (50%) 1 minute; stir until chips are melted and mixture is smooth. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating until
chips are melted and mixture is smooth. If mixture thickens while coating, microwave at MEDIUM for 15 seconds; stir until smooth.

CHOCOLATE CHIP DRIZZLE: Place 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1/4 teaspoon shortening (do not use butter, margarine, oil or spreads) in small microwave-safe bowl. Microwave at
MEDIUM (50%) 30 seconds to 1 minute; stir until chips are melted and mixture is smooth.