Hi Cynthia,
I hope one of these recipes is the one you're looking for!
Betsy
Title: CHOCOLATE-COVERED CHERRIES
Categories: Candies, Fruits, Chocolate
Yield: 60 servings

60 Marachino cherries,w/stem
3 tb Butter or margarine,softened
3 tb Light corn syrup
1/4 ts Salt
2 c Confectioner's sugar, sifted
1 1/2 lb Dipping chocolate or white
-chocolate ( for coating)

Drain marachino cherries thoroughly, Place on paper toweling. Combine
butter or margarine, corn syrup and salt. Stir in sifted
confectioner's sugar. Knead sugar mixture until smooth ( chill if
mixture is too soft.)
Shape 1 teaspoon of the sugar mixture around each cherry. Place on a
waxed-paper-lined baking sheet, chill.
In a small, heavy saucepan, melt chocolate, stirring constantly. DO
NOT ADD ANY LIQUID! Holding cherries by stems, dip one at a time into
chocolate. Spoon chocolate over cherries to coat. Chill until
chocolate is hardened.
Store candy in a covered container in a cool place. Let candies
ripen a week or two. makes 60 chocolate-covered cherries.

Chocolate Covered Cherries
Recipe By : Anita A. Matejka
Serving Size : 30 Preparation Time :0:15
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----Form For Cherries----
5 tbsps margarine -- softened
2 c powdered sugar -- sifted
1 1/2 tsps skim milk
1/2 tsp vanilla
30 cherries, with stems
drained and dried thoroughly
----Chocolate Coating----
7 ozs Hershey's Milk Chocolate Bar -- melted
1 c semisweet chocolate discs -- melted
To prepare form for cherries, combine margarine, sugar, milk, and vanilla
in a mixing bowl. Pinch off about 1/2 teaspoon of the form-cherry mixture
and form around each cherry. Chill 2 hours or until firm. To prepare
chocolate coating, melt chocolate in a double boiler until smooth. Dip
each cherry by the stem in chocolate coating until well coated. Chill on
waxed paper.
- - - - - - - - - - - - - - - - - -
Per serving: 85 Calories; 5g Fat (44% calories from fat); 1g Protein; 15g
Carbohydrate; 4mg Cholesterol; 28mg Sodium

From: rip325@aol.com (Rip325)
Newsgroups: rec.food.recipes
Chocolate Covered Cherries
1/2 cup margarine
1 (14 oz) can sweetened condensed milk
2 lb. powdered sugar
1 tsp. almond flavoring (or vanilla)
approx. 20 maraschino cherries
chocolate candy coating
Melt margarine; add milk, sugar, and flavoring. Mix and refrigerate at
least 1 hour.
Form mixture into balls and place a cherry in center of each, molding mixture
around cherry. Stick a toothpick in each ball. FREEZE 1 hour.
Melt chocolate as directed. Dip frozen cherry mixture in chocolate and cool on waxed paper. Remove toothpicks. Store in covered container in cool place.

From: Johnson (jmjohnsn@sprynet.com)
Newsgroups: rec.food.recipes
Chocolate-Covered Cherries
2 1/2 cup confectioners' sugar
1/4 cup butter or margarine, softened
1 Tbls. milk
1/2 tsp. almond extract
2 (8oz. each) jars marachino cherries with stems, well drained*
2 cup semisweet chocolate chips
2 Tbls. shortening
In mixing bowl, combine sugar, butter, milk, and extract; mix well. Knead
into large ball. Roll into 1 inch balls and flatten each into 2 inch
circle. Wrap around cherries and lightly roll in hands. Place with stem up
on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours
or over night. Melt the chocolate chips and shortening in a double-boiler
or microwave-safe bowl. Holding onto stem, dip cherries into chocolate;
set on waxed paper to harden. Store in a covered container. Refrigerate
1-2 weeks before serving. The longer the sit the juicier the center will
be. Yield: about 3 dozen.
*We have found that the cheap brand of cherries make a very dry cherry
so you may not want to drain them much. If you end up with a dry filling
store them on the counter for a week, which seems to help some.
Source: Country Women, Nov/Dec '95 (Linda Hammerich)