Chocolate-Dipped Cherry Cookies

Directions

Preheat oven to 375℉ (190℃).

Finely chop almonds with food chopper.

Reserve about 2 tablespoons almonds for garnish.

Combine remaining almonds, cake mix, egg, oil and water in mixing bowl.

Mix thoroughly.

(Mixture will be dry) With small stainless steel scoop, drop dough 2 inches apart onto 13 inch baking stone.

Bake 13 to 15 minutes or until tops are lightly browned.

Cool 2 minutes on stone; remove to non-stick cooling rack.

Cool completely. Place chocolate chips and oil in covered micro-cooker. Microwave on high 2 to 2½ minutes, stirring every 30 seconds, until smooth. Dip half of each cookie in chocolate; shake to remove excess. Sprinkle with reserved almonds. Place on parchment paper. Allow to cool and harden.