Marshmallow Cherry Kisses
1 pkg. (8 oz.) Semi-Sweet Baking Chocolate
16 maraschino cherries with stems
16 lg. Marshmallows
Melt chocolate in small saucepan on low heat, stirring occasionally. Place in small bowl; cool slightly. Meanwhile, drain cherries and pat dry.
Make indentation in each marshmallow with your finger, then insert 1 of the cherries into the hole, leaving 1/3 of the stem end of the cherry exposed. Using a fork to support the bottom of the marshmallow, dip the marshmallow into the chocolate, turning to evenly coat the cherry. Gently shake off excess chocolate.
Place on wax paper-covered baking sheet; cover. Refrigerate 20 to 30 minutes or until set. Store in airtight container in refrigerator
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