Cherry-Bright Chocolate Brownies

Ingredients

 * 1/2 	cup  	Chopped maraschino cherries, well drained
 * 1/3 	cup 	Butter or margarine, softened
 * 3/4 	cup 	Sugar
 * 2 		Eggs
 * 2 	tbsp 	Light corn syrup
 * 1 	tsp 	Almond extract OR 2 tablespoons kirsch (cherry brandy)
 * 1 	tsp 	Vanilla extract
 * 2/3 	cup 	All-purpose flour
 * 1/3 	cup 	HERSHEY'S Cocoa
 * 1/2 	tsp 	Salt
 * 1/4 	tsp 	Baking powder
 * 1/3 	cup 	Chopped slivered almonds
 * Additional maraschino cherries, halved (optional)

Directions
Heat oven to 350°F. Grease and flour 9-inch square baking pan.  Lightly press cherries between layers of paper towels to remove excess moisture. In small bowl, beat butter, sugar and eggs until creamy.  Mix in corn syrup, almond extract and vanilla until well blended. Stir together flour, cocoa, salt and baking powder; add to butter mixture, mixing until well blended. Stir in cherries and almonds; pour batter into prepared pan.  Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.  Frost, if desired.  Cut into squares.  Garnish with additional cherries, if desired.
 * About 16 brownies.