16 oz Sour pitted cherries,
Drained (reserving liquid)
5 tb Brandy (opt)
4    Squares (1oz ea) baking
Chocolate
2    Envelopes unflavored
Gelatin
3    Eggs, separated
1 cn (14oz) sweetened condensed
Milk
1 1/2 ts Vanilla
1 c  Milnot

Chop cherries & marinate in brandy (or cherry liquid). Soak gelatin
in 1/2 cup cherry juice. Beat egg yolks slightly; stir in sweetened
milk & gelatin. Heat over low heat until gelatin dissolves; add
chocolate & heat until melted & mixture thickens slightly. Stir in
cherries & vanilla; chill until mixture mounds slightly when dropped
from spoon. Whip Milnot & egg whites until mixture holds stiff peaks.
Fold in gelatin mixture. Pour into 1 quart souffle dish with 3″
collar. Chill until set, several hours or overnight. Remove collar;
garnish with cherries, chocolate curls or whipped topping.