| 1 | Soak the cherries in the brandy overnight or longer. |
| 2 | Drain the cherries, reserve the brandy. |
| 3 | Cream the butter and sugar in a mixer. |
| 4 | In a double boiler, melt the chocolates. |
| 5 | Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand. |
| 6 | Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed. |
| 7 | Add 3 t. cocoa and mix by hand. |
| 8 | Put mixture in the freezer and thoroughly chill. |
| 9 | Prepare a surface to assemble the balls. |
| 10 | Mix equal amounts of cocoa and powdered sugar, about 1/3 cup each. |
| 11 | On a piece of waxed paper, heavily dust with the cocoa powdered sugar mixture. |
| 12 | Remove the chocolate from the freezer when it is chilled and stiff. |
| 13 | For each cherry, spoon out a heaping teaspoon of the chocolate and drop on dusted paper. |
| 14 | Dip your fingers into the cocoa/sugar mixture and flatten chocolate to a small pancake. |
| 15 | Place a cherry in the center and fold chocolate around it. |
| 16 | Gently roll the ball between your palms to form and finish by rolling the ball in the cocoa/sugar mixture. |
| 17 | Repeat for each cherry. |
| 18 | If the chocolate mixture softens, return to the freezer to firm up. |
| 19 | Place the completed balls in a container with a lid and store in the frig. |
| 20 | These balls are dense and heavy with a rich chocolate flavor. |
| 21 | For a lighter flavor, i suggest you omit the unsweetened baking chocolate and add ?lb. more milk chocolate. |
| 22 | Licking your fingers is not permitted during the assembly, but manditory after you are done. (grin) |
