Crust
1 (18 ounce) package refrigerated sugar cookie dough

Filling
1/3 cup semisweet chocolate chips
1/4 cup butter
1/4 cup unsweetened cocoa
3 tablespoons light corn syrup
1 tablespoon milk
2 cups confectioners' sugar
1 (10 ounce) jar maraschino cherries, drained,
    chopped (about 30 cherries)

Topping
1 cup white vanilla chips
2 tablespoons shortening
Garnish, if desired: Chocolate shavings or curls

Preheat oven to 350 degrees F.

Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press dough into bottom of ungreased 13 x 9-inch pan to form base. Bake for 12 to 16 minutes or until light golden brown. Remove from oven. Cool 45 minutes or until completely cooled.

In medium microwave-safe bowl, combine chocolate chips and butter. Microwave on HIGH for 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Add cocoa, corn syrup and milk; blend well. Add confectioners' sugar; mix until smooth. Press over cooled crust. Top with cherries; gently press into filling.

In small microwave-safe bowl, combine vanilla chips, and shortening. Microwave on HIGH for 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Spoon and spread over filling. Refrigerate 20 minutes or until set.

Cut into squares or diamond-shaped pieces. Garnish with chocolate-shavings.

Makes 48 bars.