1 jar (8 ounces) maraschino cherries with stems, well drained
6 ounces semisweet chocolate, chopped
2 tablespoons shortening
In a small saucepan, bring the cream, butter and sugar to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted. Cover and refrigerate for at least 4 hours or until easy to handle.
Pat cherries with paper towels until very dry. Shape a teaspoonful of chocolate mixture around each cherry, forming a ball. Cover and refrigerate for 2-3 hours or until firm.
In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries until coated; allow excess to drip off. Place on waxed paper to set.