1–2 pounds fresh cherries
6 ounces semi-sweet chocolate chips
Line a baking sheet with aluminum foil.
Heat chocolate over medium heat, stirring
often with a wooden spoon until melted,
about 5 minutes. (Note: Use a double boiler.
Or fill a saucepan half full with water and
place chocolate in a small, heat-proof bowl
that fits snugly on the saucepan, but does
not touch the water.) Carefully pick cherries
up by the stem and dip half-way into the
melted chocolate. Place on aluminum-lined
cookie sheet and set in the refrigerator
until the chocolate sets, about 15 minutes.
Serve immediately or store in an airtight
container in the refrigerator for up to 3 days.