Chocolate-Covered Cherries

• 8 ounces semisweet baking chocolate
• 30 bing cherries, with stems

1. Melt the chocolate over hot water in a double boiler.
2. Remove from heat.
3. Holding the cherries by their stems, dip each into the melted chocolate, twirling to coat.
4. Place on a tray covered with aluminum foil and refrigerate for at least 1 hour.

chocolate, bing cherries

Taken from cooking.nytimes.com/recipes/3039 (may not work)