1 cup unbleached flour
1/2 cup reduced fat margarine, softened
1/4 cup granulated sugar
2 tablespoons cocoa powder

Fondant
2 cups confectioners' sugar
2 tablespoons reduced fat margarine softened
2 tablespoons skim milk
1/4 teaspoon almond extract
36 pieces maraschino cherries, well drained
1 cup semisweet chocolate chips, melted
1 teaspoon reduced fat margarine, melted

Preheat oven to 350 degrees F.

In a mixing bowl, combine flour, 1/2 cup margarine, granulated sugar and cocoa powder. Mix until soft dough forms. Press mixture evenly into an ungreased 8-inch square pan to form the base. Bake for 15 minutes or until set. Cool.

Meanwhile, to prepare fondant, combine confectioners' sugar, 2 tablespoons margarine, milk and almond extract in a mixing bowl. Mix until smooth. Carefully spread fondant mixture evenly over base.

Arrange cherries over fondant in 6 rows of 6; set aside.

In a saucepan, combine chocolate chips and remaining margarine. Melt over low heat, stirring constantly. Spoon mixture over and between cherries, spreading to cover fondant. Chill until set before cutting.