MomsMenu.com Recipe Finder Chocolate Cherry Cups

1 1/2 cups firmly packed brown sugar
2/3 cup shortening
1 tablespoon water
1 teaspoon vanilla
2 eggs
1 1/2 cups all purpose flour
1/3 cup cocoa
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups miniature semi-sweet Hershey's Chipets
1/2 cup whipping cream
8 ounces semi-sweet chocolate, chopped
48 red candied cherries (or maraschino cherries patted dry
on paper towels)

Preheat oven to 375 degrees. Place sheets of foil on
countertop for cooling cookies. Combine brown sugar,
shortening, water and vanilla in large bowl. Beat at
medium speed until well blended. Beat eggs into creamed
mixture. Combine flour, cocoa, baking soda and salt. Mix
into creamed mixture on low speed just until blended. Stir
in Hershey's Chipets. Press dough onto sides, but not bottom
of ungreased miniature muffin pans. Bake two muffin pans at
a time at 375 degrees for 7 to 9 minutes. DO NOT OVERBAKE.
Press a dowel into the center of each warm cup to make an
indentation. Cool 10 minutes in muffin tin. Remove cups to
foil to cool completely. 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 of mixture
into each cup. Place 1 cherry on top of chocolate. Cool
until set.
Makes about 4 dozen cups.