kirsch (cherry brandy) or 1/4 teaspoon almond extract
6 to 8 drops red food color
36 Hershey's milk chocolate Kisses
(1/2 pint) cold whipping cream
1 additional Hershey's milk chocolate Kiss
In small saucepan, combine marshmallows and milk. Cook over low heat, stirring
constantly, until marshmallows are melted and mixture is smooth. Remove from heat.
Into medium bowl, pour 1/3 cup marshmallow mixture; stir in brandy and food color.
Remove wrappers from chocolate pieces. To remaining marshmallow mixture, add
36 chocolate pieces; return to low heat, stirring constantly until chocolate is
melted. Remove from heat; cool to room temperature.
In small mixer bowl, beat whipping cream until stiff. Fold 1 cup whipped cream
into chocolate mixture. Gradually fold remaining whipped cream into reserved mixture.
Fill 4 parfait glasses about three-fourths full with chocolate mixture; spoon
or pipe remaining mixture on top.
Refrigerate for 3 to 4 hours or until set.
Garnish with additional chocolate Kisses, if desired.