Cherry Marzipan

Drain the Amarena cherries well and chop finely.

Pull the marzipan into small pieces or roughly grate it.

Place the cherries, marzipan, powdered sugar, ground almonds and kirsch in a bowl and knead into a smooth mass.

Form about 30 evenly sized balls from the mixture.

Chop the semisweet couverture and slowly melt it in a warm double boiler.

Dip the balls into the melted couverture or coat them with it and place on baking paper.

Decorate each ball with a pistachio and let the chocolate harden completely.