Chocolate Covered Cherry Bars 1 cup unbleached flour 1/2 cup reduced fat margarine, softened 1/4 cup granulated sugar 2 tablespoons cocoa powder Fondant 2 cups confectioners' sugar 2 tablespoons reduced fat margarine softened 2 tablespoons skim milk 1/4 teaspoon almond extract 36 pieces maraschino cherries, well drained 1 cup semisweet chocolate chips, melted 1 teaspoon reduced fat margarine, melted Preheat oven to 350 degrees F. In a mixing bowl, combine flour, 1/2 cup margarine, granulated sugar and cocoa powder. Mix until soft dough forms. Press mixture evenly into an ungreased 8-inch square pan to form the base. Bake for 15 minutes or until set. Cool. Meanwhile, to prepare fondant, combine confectioners' sugar, 2 tablespoons margarine, milk and almond extract in a mixing bowl. Mix until smooth. Carefully spread fondant mixture evenly over base. Arrange cherries over fondant in 6 rows of 6; set aside. In a saucepan, combine chocolate chips and remaining margarine. Melt over low heat, stirring constantly. Spoon mixture over and between cherries, spreading to cover fondant. Chill until set before cutting.