Chocolate Covered Cherry Brownie Bombs
Ingredients;
1 box of brownie mix and the ingredients it takes to make them
3/4 cup chocolate frosting
15 oz almond bark melted according to package instructions
1 can of cherry pie filling or maraschino cherries 
Instructions;
-Bake the brownies as directed and let cool completely.
-Do not overcook the brownies, crunchy brownie bits don’t make for good bombs.
-Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting.
-If you’ve made cake pops before, you want a similar consistency.
-You may need to add a little more, but you want to start out on the low side and add more if you need it.
-Once you have it the consistency needed (stays together easily but isn’t too sticky to roll into balls), start with about 1 1/2 TBSP of brownie frosting mixture. (A cookie scoop makes it a lot easier.)
-Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into.
-Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mixture and do your best to seal the cherry in.
-Once you have all your bombs made, pop them in the freezer for about 20 minutes.
-While they are hardening up in the freezer, melt your almond bark.
-You may need a little more or a little less depending on how heavily you coat the bombs.
-After the 20 minutes, take them out of the freezer and keep them in the refrigerator.
-Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.
-Place it on wax paper and wait for it to dry completely. 
