1

Preheat oven to 325°F. Line two baking sheets with parchment paper.

2

Spread cherries on paper towels to drain well. Chop finely; set aside.

3

In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture with your hands until it forms a smooth ball.

4

Shape dough into ¾-inch balls. Place balls 2-inches apart on ungreased cookie sheets. Using the bottom of a drinking glass dipped in water and then sugar, flatten balls to 1½-inch rounds.

5

Bake 12 to 14 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to wire rack and let cool.

6

Place remaining chocolate and shortening in a pyrex bowl or measuring cup. Heat and stir in 30 second intervals in the microwave until melted and smooth. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set.