Chocolate Cherry-ettes

Cookies:
1 c margarine, room temperature
3/4 c sifted confectioners sugar
1/2 tsp. Kosher salt
1 tsp. Vanilla extract
2 1/4 c flour
1/2 c well-drained maraschino cherries, chopped (save an additional tablespoon of chopped cherries to top cookies)
1/4 finely chopped nuts (optional)

Chocolate dip:
6 oz pkg semi-sweet chocolate chips.
3 tbls. Butter
1/2 c. Milk
3 c sifted confectioners sugar

Preheat the oven to 350 degrees

In stand mixer, Cream margarine and 3/4 c sifted confectioners sugar.
Add salt and vanilla.
Put mixer on low, slowly add flour, cherries, and nuts.

Shape into balls, using a rounded tablespoon for each. Place on ungreased cookie sheet. Bake for 15-18 minutes.

Allow cookies to cool completely.

Melt semi sweet chocolate chips with 3 tablespoons of butter and 1/2 cup of milk in microwave, heating 30 seconds at a time and stirring. OR, you can also melt the chocolate butter and milk over a double boiler. OR, the way I do it is to put all of the ingredients in a small Crock-Pot on high until it just starts to melt, then put on low and continue to stir until blended. Sift in sugar, stirring until smooth. Warm as needed to keep fluid.

Please cookies one at a time onto a fork dip into the chocolate scraping off excess, placing on a wire rack, top each cookie with a piece of maraschino cherry allowed to cool completely.