1 jar maraschino cherries with stems, drained and dried
6 oz semisweet chocolate
1/2 tsp butter
1 oz paraffin, chopped
1/2 c chocolate chips
1/2 c sliced almonds
1 tube red gel icing
Line cookie sheet with parchment paper.
Rinse and drain cherries, let dry on paper towels, turning often. They must be completely dry.
Melt chocolate, butter and paraffin in double boiler until smooth, stirring often to prevent burning.
Once melted, turn off heat but leave in double boiler.
Dip dry cherries into melted chocolate and cover up to stem. Place on lined cookie sheet.
Immediately press on chocolate chip, flat side to front of dipped cherry, to form a head.
While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears.
Use a toothpick to dab beady red eyes on either side of chocolate chip with red gel icing.
Refrigerate to firmly set.