Makes about 2 dozen 1 1/2-inch balls
6 oz semisweet chocolate
1/2 cup granulated sugar, plus extra for coating
1/4 cup light corn syrup
1/3 cup Cognac (or just Brandy really – Cognac is just a special type of Brandy)
2 1/2 cup finely crushed vanilla wafers
1 cup finely chopped pecans
about 24 tart dried cherries
Melt chocolate in a large heat-proof mixing bowl set over a large pan filled with about an inch of simmering water. (It’s important that the bowl fits into the pan, or the chocolate will burn from the direct heat of the stove.) Melt the chocolate, stirring frequently. (Of course, you can do this in a microwave too. Keep microwaving for 20 seconds, over and over, and stirring with a rubber spatula in between, until the chocolate is melted and smooth.)
Remove from the heat, then stir in sugar, corn syrup and Cognac. Stir in the crushed vanilla wafers, and then the pecans. Roll the dough into 1 1/2-inch balls. Roll each ball in granulated sugar, then press a tart dried cherry into the top of each ball. Store refrigerated in an air-tight container. Will keep up to a week or so.
