Chocolate Cherry Cups

Title: Chocolate Cherry Cups

Categories: Pies, Chocolate

Yield: 1 servings

1 1/2 c Firmly-packed brown sugar

2/3 c Golden crisco shortening

1 tb Water

1 ts Vanilla

2 Eggs

1 1/2 c All-purpose flour

1/3 c Cocoa

1/4 ts Baking soda

1/2 ts Salt

2 c Semi-sweet chocolate chips

miniature

1/2 c Whipping cream

8 oz Semi-sweet chocolate;

-chopped

48 Red candied cherries

(or maraschino cherries patted dry on paper towels)

1. Preheat oven to 375F (190C). Place sheets of foil on

countertop for cooling cookies.

2. Combine brown sugar, shortening, water and vanilla in

large bowl. Beat at medium speed of electric mixer until

well blended. Beat eggs into creamed mixture.

3. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture on low speed just until blended. Stir in

chocolate chips.

4. Press dough onto sides, but not bottom of ungreased

miniature muffin pans.

5. Bake two muffin pans at a time at 375F (190C) for 7

to 9 minutes. DO NOT OVERBAKE. Press a dowel into the

centre of each warm cup to make an indentation. Cool 10

minutes in muffin tin. Remove cups to foil to cool

completely.

6. Heat cream in small saucepan over low heat just until

hot. Add chopped chocolate. Stir until chocolate is

completely melted and mixture is smooth and shiny. Cool

mixture until thickened. Drop 1 teaspoonful (5 mL) of

mixture into each cup. Place 1 cherry on top of chocolate.

Cool until set. About 4 dozen cups --