Chocolate Cherry Mice

Line two baking trays with parchment paper or wax paper and set aside.

In a large bowl, mix the butter, corn syrup, and almond extract together until smooth and well combined.

Gradually add the powdered sugar to the bowl and knead together until a soft dough forms.

Pinch off ½ tablespoon-sized pieces of dough, roll into a ball, and then flatten the balls into discs.

Wrap each disc around a maraschino cherry, keeping the stems exposed. Use your hands to carefully roll each ball into shape.

Repeat with the rest of the cherries and dough. Refrigerate for 2-4 hours, until firm.

Once the dough is firm, melt the chocolate wafers in a double boiler or candy melting pot over low heat. Stir occasionally to ensure it is heating evenly.

Gently hold the cherry by the stem and dip it into the chocolate candy, one at a time. Use a fork if needed to lift it out without breaking the stem off.

Place the chocolate-covered cherries back onto the prepared baking tray and lay them on the side.

Add a Hershey's Kiss for the mouse’s head. Press the bottom of the kiss onto the opposite side of the cherry from the stem.

For mouse ears, place two almond slices between the cherry body and the head. Repeat with the rest of the cherries.

Once the head, body, and ears are all attached, decorate the faces of the little mice. Using a toothpick or skewer, dab a tiny amount of melted chocolate onto the top part of the tip end of the kiss.

While the chocolate is still wet, place a red sugar pearl for the mouse nose. Hold it in place for a few seconds to keep it from falling off.

For the eyes, add two little dots of black decorative icing onto the Hershey’s Kiss face.

Repeat with the rest of the mice, then refrigerate until ready to serve.