1/2 cup dried tart cherries, chopped
2 tablespoons Kirsch (cherry liqueur)
9 ounces semisweet baking chocolate
7 ounces almond paste (marzipan)
1/2 cup butter, softened
1 tablespoon granulated sugar
2 eggs
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/8 teaspoon salt

Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking dish; set aside.

Heat cherries and Kirsch in a small saucepan over medium heat almost to the boiling point. Remove from heat and cover; set aside.

In the top of a double boiler, melt chocolate over simmering water; set aside to cool.

In a large bowl, blend almond paste, butter and sugar; beat until smooth. Mix in eggs, one at a time, then add vanilla extract and stir until blended. Add flour and salt and beat until well mixed. Stir in melted chocolate to combine. Add cherry mixture and beat until thoroughly combined. Transfer to prepared baking dish, spreading evenly. Bake 25 minutes or until the center is set. Cool completely on wire rack before cutting.

Makes 24 bars.