Brownie Cherry Bombs

Bake brownies as directed and let cool completely. Do not overcook brownies. Crumble brownies and mix in about 3/4 cup chocolate frosting, adding gradually (should stay together easily but shouldn’t be too sticky to roll into balls). Take about 1 1/2 Tbsp. of brownie mixture. Form into ball around one cherry. Seal cherry inside and put on lined cookie sheet. Repeat until all mixture is used. Set cookie sheet in freezer for about 20 minutes. Meanwhile, melt almond bark. Move cookie sheet to refrigerator. Working with one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off excess chocolate. Place on wax paper and wait for it to dry completely.