Title: Spirited chocolates
 Categories: Candies, Chocolate, Entertain, Gift
      Yield: 6 Servings
 
           *Ingredients:*
      2 tb Butter or margarine,
           -softened
      2 tb Plus 1 tsp Kirsch or
           -Chambord
  2 1/2    To 3 cups powdered sugar,
           -sifted
      2 pk Semisweet chocolate morsels
           -(12-oz pkgs)
 
  Combine butter and liqueur; blend well. Stir in enough powdered sugar
  to make mixture the consistency of craft dough, kneading as
  necessary. Shape mixture into 4 dozen balls. Chill.
  
  Place chocolate in top of a double boiler; bring water to a boil.
  Reduce heat to low; cook until chocolate melts. Let chocolate stand
  over hot water as you mold chocolates.
  
  Spoon about 1/2 teaspoon melted chocolate into each plastic mold
  intended for chocolate-covered cherries. spread chocolate to cover
  sides of mold using the back of a smll spoon. Freeze about 10 minutes
  or until firm. Place one fondant ball in each mold; spoon in
  additional chocolate to fill molds. Chill until firm.
  
  Invert plastic molds, and gently tap to release candy. Store in the
  refrigerator.
  
  Yields 4 dozen.
  
  NOTE: Candy mixture may also be dropped in melted chocolate if
  chocolate-covered cherry molds are unavailable.