Remove pits from about 16-18 fresh cherries. Wash and set aside on paper towels to dry completely. You can leave the stems to help with dipping in chocolate.

Mix together confectioners sugar, butter, milk and almond extract until it forms a smooth round ball with the consistency of play-doh. If dough is too sticky, add a few tablespoons of powdered sugar. If dough is too dry, add a few drops of milk until it becomes a pliable consistency.

Pinch off about about ounce of the dough (about the same size of a cherry) and roll it into a small ball, then flatten it out and press your thumb in the center.

Put a cherry inside the thumbprint and mold the dough up and around the stem until the entire cherry is covered.

Place cherries in freezer for about 10-15 minutes while you melt the chocolate.

Melt all the chocolate chips and chocolate bar in a microwave safe bowl for 30 seconds, then microwave in 20 second increments until it begins to melt. Stir it often so it doesn’t burn. If chocolate is too thick you can add 1 teaspoon shortening to help it coat better. DO NOT ADD WATER. (You can substitute a package of chocolate almond bark for this enrobing process.)

Dip the cherries into the melted chocolate, using a spoon to roll them until completely covered chocolate.

Place on wax or parchment paper to harden completely. You can place in refrigerator to speed up the hardening process.

Makes approximately 14-16 chocolate covered cherries.

Store in an air-tight container in the refrigerator for up to a week.