• 1/2 cup (125 mL) chopped maraschino cherries, well drained
• 1/3 cup (75 mL) butter or margarine, softened
• 3/4 cup (175 mL) sugar
• 2 eggs
• 2 tablespoons (30 mL) light corn syrup
• 1 tablespoon (15 mL) kirsch (cherry brandy) or 1 teaspoon vanilla extract and 1 teaspoon almond extract
• 2/3 cup (150 mL) all purpose flour
• 1/3 cup (75 mL) HERSHEY'S Cocoa
• 1/4 teaspoon (1 mL) baking powder
• 1/3 cup (75 mL) chopped slivered almonds
• 1 cup (250 mL) CHIPITS White Chocolate Baking Chips

• 2/3 cup (150 mL) CHIPITS White Chocolate Chips
• 1 teaspoon (5 mL) shortening

1. Heat oven to 350°F (180°C). Line 8-or 9-inch square baking pan with foil, extending foil over edges of pan. Grease and flour foil. Pat chopped cherries between layers of paper towels to remove excess moisture.
2. Beat butter, sugar, eggs, corn syrup and brandy in small bowl until well blended. Add flour, HERSHEY'S cocoa and baking powder to butter mixture, beating until blended. Stir in chopped cherries, almonds and white chips.
3. Pour batter into prepared pan. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cover; refrigerate until firm.
4. Use foil to lift brownies out of pan; peel off foil. Cut brownies into shapes with cookie cutters or cut into squares. Garnish with WHITE CHIP DRIZZLE and maraschino cherry halves, if desired. Refrigerate until drizzle is firm; refrigerate leftovers.

1. Place CHIPITS White Chips and shortening in small microwave-safe bowl. Microwave until chips are melted when stirred. Use tines of fork, drizzle across brownies.

Bake Time: 25 - 30 minutes
Yield: about 16 brownies