Chocolate balls with cherry cordial centers

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE BALLS WITH CHERRY CORDIAL CENTERS
  Categories: Candies, Martin
       Yield: 6 servings
  
      50    Whole candied cherries
     3/4 c  Cherry brandy (more may be
            -necessary)
     1/2 lb Sweet milk chocolate, broken
            -into pieces
     1/4 lb Unsweetened baking
            -chocolate, broken into
            -pieces
   1 1/3 c  Powdered sugar
     7/8 c  Butter, softened
       3 tb Unsweetened cocoa
     1/3 c  Powdered sugar
     1/3 c  Unsweetened cocoa
  
   Soak the cherries in the brandy overnight or longer.
   Drain the cherries, reserve the brandy.
   
   Cream the butter and sugar in a mixer.  In a double
   boiler, melt the chocolates.  Spoon the melted
   chocolate, spoon by spoon, into the butter and sugar
   mixture and mix thoroughly by hand.
   
   Add reserved brandy to sugar and chocolate mixture and
   stir by hand until all is absorbed. Add 3 T. cocoa and
   mix by hand.
   
   Put mixture in the freezer and thoroughly chill.
   Prepare a surface to assemble the balls.  Mix equal
   amounts of cocoa and powdered sugar, about 1/3 cup
   each. On a piece of waxed paper, heavily dust with the
   cocoa powdered sugar mixture. Remove the chocolate
   from the freezer when it is chilled and stiff. For
   each cherry, spoon out a heaping teaspoon of the
   chocolate and drop on dusted paper. Dip your fingers
   into the cocoa/sugar mixture and flatten chocolate to
   a small pancake. Place a cherry in the center and fold
   chocolate around it. Gently roll the ball between your
   palms to form and finish by rolling the ball in the
   cocoa/sugar mixture. Repeat for each cherry. If the
   chocolate mixture softens, return to the freezer to
   firm up.
   
   Place the completed balls in a container with a lid
   and store in the frig.
   
   These balls are dense and heavy with a rich chocolate
   flavor.  For a lighter flavor, I suggest you omit the
   unsweetened baking chocolate and add 1/4 lb. more milk
   chocolate.
   
   Licking your fingers is not permitted during the
   assembly, but manditory after you are done.  (grin)
   
   There's yet another variation to chocolate covered
   cherries.  It's for the brave & daring at heart.
   
   You have to start in the summertime, when cherries are
   ripe.  You take a pound of them, a pound of rock
   candy, and a fifth of good brandy or bourbon. Mix
   together, & let set in the back of the 'fridge for 3-4
   months.
   
   When you finally get around to making the chocolate
   covered cherries, you use the preserved cherries for
   the centers, & the liquor as the base for the cordial.
   Courtesy of: Al Martin
  
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