Marzipan-Pralinen (Marzipan Pralines)

This recipe comes from a devoted mother-in-law who made these marzipan-cherries every year for Christmas and sent them where possible around the world (which unfortunately excluded postings in Bangkok and Lagos because of the temperatures...).

40 candies

Ingredients:

14 ounces marzipan (prepared almond paste usually packaged in logs, available in specialty food stores)
1/3 cup powdered sugar
2-3 shot glasses of Kirschwasser
40 sour cherries, drained
14 ounces dark chocolate
40 walnut halves
Directions:

After draining the sour cherries, soak in the Kirschwasser for 24 hours. Mix the marzipan with the powdered sugar and knead into a pliable dough. On a surface covered with powdered sugar, roll out into a sheet roughly 1/2" to 1/4" thick (not too thin or the sheet will break). Drain the cherries. Cover each cherry with a circle cut from the marzipan sheet, creating a neat ball.

Melt the chocolate over a double boiler or in the microwave. Dip each cherry-marzipan ball into the chocolate and place on a cookie rack. While the chocolate is still soft, press a walnut half onto each ball. Let harden in refrigerator.

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