1 (10-ounce) jar maraschino cherries with stems
1/2 cup brandy (optional)
8 ounces semisweet chocolate, chopped
Drain maraschino cherries, and return to jar. Pour brandy, if desired, in jar; cover with a lid, and freeze 8 hours. Drain cherries, and pat dry, reserving brandy for another use.
Melt 6 ounces of the chocolate in a saucepan over medium heat, stirring until a candy thermometer reaches 115°F/46°C. Remove from heat; add remaining 2 ounces of chocolate, and stir until candy thermometer reaches 89°F/31°C and chocolate is smooth.
Dip cherries quickly into melted chocolate, coating well. Place cherries on wax paper, stem sides up, and cool.
Makes 2 1/2 dozen cherry cordials.