---------- Recipe via Meal-Master (tm) v8.05

     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

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