Cream together sifted powdered sugar, margarine and condensed milk. Add almond extract.
Mold this mixture in small amounts around the dried cherries to create a layer which entirely envelopes the cherry. Dip hands in powdered sugar to make easier when molding mixture around cherries.
Place balls on a cookie sheet and freeze for at least 45 minutes.
Make the cover mixture of: chocolate chips and shredded paraffin. Microwave 5 minutes on high, stirring every minute to keep chocolate from burning. This can be reheated in microwave if gets too thick.
Use a sharp toothpick to hold cherries to dip. Be sure to dip the other side of cherry to cover the hole from the toothpick so you don't loose any filling. Place on another cookie sheet on wax paper. Let sit overnight.
126 calories, 4 grams fat, 24 grams carbohydrates, 1 grams proteinper serving. This recipe is low in sodium.