Make sure your cherries are well drained. Place them on a few sheets of paper towel. If there is too much juice left in them they will leak later when you dip them.
In a mixing bowl, cream butter. Add marshmallow cream, salt, extract and sugar; mix well. Knead into a large ball and chill for 1 hour. Roll into 1-inch balls and flatten into 2-inch circles. Wrap circles around cherries and carefully shape into balls. (roll in the palm of your hand) Place on wax paper-lined baking sheet. Chill for 4 hours or overnight.
Melt chips and shortening in double boiler or microwave. Dip cherries into chocolate using a toothpick. Make sure to seal up the hole or juices will leak out later. Place on waxed paper to harden. Store in a covered container for 1-2 weeks. Makes about 4 1/2 dozen
Chef’s tip: melt some white chocolate and drizzle it on top once the semisweet has hardened. This creates a very professional look like you would see in a candy store. Also try different varieties of chocolate to dip. Dark chocolate balances the sweetness and white chocolate is always a favorite.
*Make sure all of your ingredients are gluten free. Check your chocolate chips and almond extract. I did use vanilla in place of the almond extract and they still tasted great so don’t fret if you only have vanilla.