I found this recipe on the web. One of the variations listed uses cherries instead of pecans.

M A R T H A W A S H I N G T O N C A N D Y

Makes 120 candies


1-1/2 cups (3 sticks) margarine or butter

2 (16 ounces each) boxes powdered sugar

2 teaspoon vanilla flavoring

1 to 2 tablespoons water

2-inch cube paraffin

6 (1 ounce each) squares unsweetened baking chocolate

60 (2 cups) pecan halves

Cream margarine, sugar and vanilla together until
well mixed and creamy. Add water, a little at a time,
if needed to make dough form into balls.

Roll into balls about 1/2 to 3/4 inches in diameter.
Cover a cookie sheet with waxed paper.

Place balls on waxed paper, about 1/2 -inch apart.

Refrigerate about 30 to 45 minutes.

In glass container, heat chocolate and paraffin
in microwave on 30% power for 7 to 9 minutes,
until melted. Place each candy ball on a fork
and dip, one at a time, into melted chocolate,
rolling with fork to completely cover candy ball
with chocolate.

Drain a few seconds until chocolate stops dripping.

Remove from fork by putting fork down on waxed paper,
place pecan on top, pressing to gently flatten ball.
Slide fork from under ball before removing fingers
from pecan. Repeat procedure with each ball.

Let candy stand until chocolate is set and
hardened, about 2 to 10 minutes.

These may be kept at room temperature in
an air-tight container for several months.

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VARIATIONS:

Add 2 cups chopped pecans to creamed mixture.
To decorate, substitute a candied cherry for each pecan half.

Other flavorings, such as mint, orange, lemon,
rum or brandy, may be substituted for vanilla.

A few drops of coloring may be added to represent the flavoring used.

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Storage Tip

If using mint flavoring, do not store any other candy in the same container, as it will absorb the mint flavor.