Brownie Bon Bons

This recipe was requested by a former roommate, Charity. She made these during a previously mentioned marathon baking session. I believe she used Disaronno to macerate the cherries, but she will have to verify that as I was not much help making these. I'm assuming you could leave that step out and use regular old maraschino cherries.

2 10 oz jars maraschino cherries with stems
Cherry Liquour (optional)
4 squares Bakers Unsweetened chocolate
3/4 cup butter
2 cups granulated sugar
4 eggs
1 tsp vanilla
1 cup all purpose flour
Chocolate Fudge Filling (recipe below)
1/2 cup powdered sugar

For liquour flavored cherries, drain liquid from cherries and refill with liqueur to completely cover the cherries. Cover and let stand at least 24 hours.

Heat oven to 350 degrees. Microwave chocolate and margarine or butter in large bowl on High 2 minutes or until butter is melted. Stir until chocholate is completely melted.

Stir granulated sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Fill greased miniature muffin cups 2/3 full with batter.

Bake for 20 minutes or until toothpick inserted into center comes out with fudge crumbs. Do Not Overbake!!!! Cool slightly, loosen edges with thip of knife. Remove from pans. Turn each brownie onto a wax paper lined tray while warm. Make 1/2 inch indentation into top of each brownie with end of a wooden spoon. Cool completely.

Prepare Chocolate fudge filling. Drain cherries, reserving liquid . Let cherries stand on paper towel to dry. Combine powdered sugar with enough reserved liquid to form a thin glaze.

Spoon about 1 tsp chocolate filling into each brownie. Gently press cherry into filling and drizzle with glaze.

Makes about 48 brownies.

CHOCOLATE FUDGE FILLING:
3 oz cream cheese, softened
1 tsp vanilla
1/4 cup corn syrup
3 squares Baker's unsweetened chocolate melted and cooled
1 cup powdered sugar

Beat cream cheese and vanilla in a small bowl until smooth. Slowly pour in corn syrup, beating until well blended. Add chocolate, beat until smooth, gradually add powdered sugar, beating until well blended and smooth.