Chocolate-Dipped Cherries

2 dozen fresh cherries with stem (about 1 lb.)
3/4 cup semi-sweet chocolate (or dark chocolate)

2 T milk
1 T Kahlua liqueur

Chop your chocolate into chunks and place in double-boiler with milk. Slowly melt your chocolate into a smooth, silky texture (add more milk if needed), stirring occasionally with a wooden spoon. Remove from heat and then blend in Kahlua (or your favorite liqueur).

Dip each cherry individually in the chocolate and then place on a cooling rack with parchment or wax paper underneath to collect the drippings. Refrigerate until ready to serve.

Makes about 2 dozen chocolate-dipped cherries. Serve in little boxes or bowls.

TIP: A double-boiler is good for melting your chocolate without scalding or burning it if placed in a pan directly on heat. If you don’t have a double boiler, you can simply get a pot or saucepan with boiling water and then place a heat-resistant bowl on top. Place your ingredients into the bowl, and the heat from the boiling water underneath creates the same effect as a double-boiler.

OUT OF SEASON: This is a great idea now with all the fresh cherries around, but this recipe will also work with maraschino cherries. Just make sure you buy the ones with the stems in tact.