Chocolate Covered Cherries - cooking recipe

Ingredients

1/4 cup butter, softened
2 1/4 cups confectioner's sugar
1 Tbsp milk
1/2 tsp vanilla
1/8 tsp almond extract
About 48 marashino cherries, drained
1 pkg chocolate almond bark

Preparation

Cover cookie sheet with wax paper; set aside.
Thoroughly cream butter, sugar and milk in small mixing bowl; blend in vanilla and almond extracts.
Chill for 1/2 hour.
Mold just enough mixture around each cherry to completely cover cherry. Place on prepared cookie sheet.
Cover loosely; chill 3 to 4 hours or overnight.