Directions
1. Drain the cherries, reserve 15 ml (1 tablespoon) of juice. Dry twelve cherries on paper towels. Reserve the rest of the cherries in the fridge for later use.
2. In a bowl, mix the cherry juice with the almond paste.
3. Place the almond paste between two sheets of parchment paper and roll it out using a rolling pin.
4. Using a round cookie cutter, cut 12 ½ "(3.5 cm) circles into the almond paste.
5. Coat each of the cherries with the almond paste. Place on a plate lined with parchment paper. Refrigerate 30-minutes.
6. In a double boiler, melt the chocolate.
