seal. Place bag in bowl of hot water for several minutes. Dry with paper towel. Knead until blended and chocolate is smooth. Snip pinpoint hole in corner of bag. Drizzle chocolate over cookies. Allow drizzle to set before storing between layers of waxed paper in airtight container. Makes 3 to 3.5 dozen cookies TIP: Well-drained maraschino cherries may be substituted for candied cherries.