Cherry Chunk Tea Cake Cookies

2 cups powdered sugar

2 cups margarine

4 tsp maraschino cherry liquid

1 tsp almond extract

8 drops red food coloring

4 1/2 cups all-purpose flour

1 tsp salt

1 cup chopped maraschino cherries

1 cup chocolate chips

Preheat oven 350 degrees.  Spray cookie sheets with cooking spray.  In large bowl, beat powdered sugar, butter, cherry liquid, almond extract, and food coloring.  Beat in flour and salt.  Stir in cherries.  Shape dough into 1-inch balls and place on cookie sheets approximately 2 inches apart.  Bake about 11 minutes or until starting to brown slightly.  Remove from cookie sheets and place on cooling racks.  Cool completely.

In a large resealable ziploc bag, place chocolate chips.  Microwave on High for 30 seconds.  Squeeze chips around.  Continue to microwave in 15 second intervals and squeezing chips until smooth.  Cut tip off of bottom end of bag and drizzle chocolate over cookies.