---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Cherry Cups
  Categories: Pies, Chocolate
       Yield: 1 servings
   1 1/2 c  Firmly-packed brown sugar
     2/3 c  Golden crisco shortening
       1 tb Water
       1 ts Vanilla
       2    Eggs
   1 1/2 c  All-purpose flour
     1/3 c  Cocoa
     1/4 ts Baking soda
     1/2 ts Salt
       2 c  Semi-sweet chocolate chips
            = miniature
     1/2 c  Whipping cream
       8 oz Semi-sweet chocolate;
      48    Red candied cherries *
   * (or maraschino cherries patted dry on paper towels)
   1. Preheat oven to 375F (190C). Place sheets of foil on
   countertop for cooling cookies.
    2. Combine brown sugar, shortening, water and vanilla in
   large bowl. Beat at medium speed of electric mixer until
   well blended. Beat eggs into creamed mixture.
    3. Combine flour, cocoa, baking soda and salt. Mix into
   creamed mixture on low speed just until blended. Stir in
   chocolate chips.
    4. Press dough onto sides, but not bottom of ungreased
   miniature muffin pans.
    5. Bake two muffin pans at a time at 375F (190C) for 7
   to 9 minutes. DO NOT OVERBAKE. Press a dowel into the
   centre of each warm cup to make an indentation. Cool 10
   minutes in muffin tin. Remove cups to foil to cool
    6. Heat cream in small saucepan over low heat just until
   hot. Add chopped chocolate. Stir until chocolate is
   completely melted and mixture is smooth and shiny. Cool
   mixture until thickened. Drop 1 teaspoonful (5 mL) of
   mixture into each cup. Place 1 cherry on top of chocolate.
   Cool until set. About 4 dozen cups