1 (16 ounce) jar maraschino cherries
2/3 cup margarine
1 (6 ounce) package (1 cup) semisweet chocolate pieces
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs, beaten
1 1/4 cups all-purpose flour
3/4 cup Quaker oats (quick or old-fashioned, uncooked)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
2 teaspoons vegetable shortening

Preheat oven to 350 degrees F.

Drain cherries; reserve 12 and chop remainder.

In large saucepan, melt margarine and 1/2 cup chocolate pieces over low heat; stir until melted. Remove from heat; cool slightly. Add sugar, vanilla extract and eggs. Stir in combined dry ingredients, chopped cherries and nuts. Spread into greased 13 x 9-inch baking pan. Bake about 25 minutes or until brownies pull away from sides of pan. Cool completely.

Halve reserved cherries; place on top of brownies.

In heavy saucepan over low heat, melt remaining 1/2 cup chocolate pieces and shortening; stir until mixture is melted and smooth. Drizzle over brownies, cut into 2 1/2-inch squares. Store in airtight container.

Yields 2 dozen.