CHERRY CHOCOLATE BONBONS

1 jar (10 ounces) maraschino cherries
FOR THE BROWNIES:
2 squares unsweetened chocolate (4 ounces)
6 tablespoons butter
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup all-purpose flour
FOR THE CHOCOLATE FUDGE FILLING:
1 1/2 ounces (half a 3-ounce package) cream cheese, softened
1/2 teaspoon vanilla
2 tablespoons corn syrup
1 1/2 squares unsweetened chocolate, melted and cooled
3/4 cup powdered sugar, divided use

Grease or spray 24 miniature muffin cups, 1 3/4x1-inch. Heat oven to 350 degrees F.

Drain maraschino cherries, reserving their liquid. Let cherries stand on paper towels to dry.

TO MAKE THE BROWNIES:
Meanwhile, in a medium-size, microwavable bowl, microwave on high 2 squares of unsweetened chocolate, chopped into chunks, with the butter for 1 minute or until butter is melted. Stir until chocolate chunks are completely melted.

Stir granulated sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour to form a brownie batter. Fill the greased mini-muffin cups about two-thirds full of batter.

Bake at 350 degrees F for about 20 minutes or until a wooden pick inserted into center comes out with moist crumbs. Do not overbake.

Cool slightly in muffin pans; loosen edges with tip of knife. Remove from pans. Turn each brownie cup onto a waxed paper-lined tray while brownies are warm. Make a half-inch indentation into the top of each, using the end of a wooden spoon. Cool brownie cups completely.

FOR THE POWDERED SUGAR GLAZE:
Combine 1/4 cup of the powdered sugar with enough reserved maraschino cherry liquid to form a thin glaze. Set aside.

TO MAKE THE CHOCOLATE FUDGE FILLING:
Beat cream cheese and vanilla until smooth. Slowly pour in corn syrup, beating until blended. Add melted and cooled chocolate (1 1/2 squares). Beat smooth. Gradually add remaining 1/2 cup powdered sugar, beating until well blended.

Spoon or pipe about 1 teaspoon of the filling into the indentation of each brownie cup. Gently press a drained maraschino cherry into filling. Stir the thin powdered sugar glaze again and drizzle over each mini-cup.

Servings: 24
Adapted from source: Baker's Chocolate