------------------------------CHERRY CORDIALS------------------------------
     13    Maraschino cherries w/ stems

           - drained
    1/2 c  Brandy

      5 oz Semisweet chocolate

------------------------------CHOCOLATE CRUST------------------------------
    2/3 pk Dark choc. wafers (8 1/2-oz)

      2 tb Butter; melted

----------------------------------FILLING----------------------------------
      8    Eggs; separated

           Sugar
      2 ts Vanilla

    1/4 ts Salt

    1/2 c  Brandy

     10 oz Unsweetened chocolate

      2 oz Semisweet chocolate

    3/4 c  Butter; softened

    1/2 c  Coffee

  1 1/2 c  Whipping cream

  Soak cherries in 1/2 cup brandy and place in freezer. Melt 5 ounces
  semisweet chocolate over hot water. When cherries are frozen, dry on paper
  towel and quickly dip, one at a time, into chocolate, swirling around by
  stem until completely covered. Chocolate will harden almost immediately.
  Place on waxed-paper- lined rack in refrigerator until ready to use.
  To make crust, grind wafers in blender until crumbs are very fine. Combine
  melted butter with crumbs and pat onto sides and bottom of buttered 9-inch
  springform pan. Bake at 325F 10 minutes. Remove from oven and cool
  completely.
  Meanwhile, to make filling, combine egg yolks, 1 1/2 cups sugar, vanilla,
  salt and 1/2 cup brandy in top of double boiler. Place over simmering water
  and beat until pale yellow and thick, about 8 to 10 minutes. Remove from
  water and set aside. Melt unsweetened and 2 ounces semisweet chocolate in
  top of double boiler over hot water. When melted, remove from water and
  beat in softened butter, a bit at a time. Gradually beat chocolate into egg
  yolk mixture until smooth. Chocolate mixture will congeal and become very
  stiff. Beat in coffee. Beat egg whites (at room temperature) into soft
  peaks. Gradually beat in 3 tablespoons sugar until stiff peaks form. Beat 1
  cup of beaten egg whites into chocolate mixture to thin, then carefully
  fold in remaining beaten egg whites until thoroughly incorporated. Whip
  cream until stiff and gently fold into chocolate mixture. Pour into
  prepared crust and chill overnight in refrigerator. Garnish with cherry
  cordials.