What's the difference? I have a recipe for making Cordial Cherries and it calls for melting semisweet baking squares......can I use semisweet chips instead? And, while I'm on the subject, what about using Dark Chocolate - does that melt well? (thought that would taste good in this recipe) Should I mix the dark and semisweet? Also, how long do you think they'd keep? Will I need to refrigerate them after I make them? Here's the recipe: Cordial Cherries Southern Living, February 2002 1 (10 ounce) jar Maraschino Cherries with stems 1/2 cup Brandy 1 (8 ounce) package semisweet chocolate baking squares, chopped Drain cherries and return to jar. Pour brandy in jar, cover with lid and freeze 8 hours. Drain cherries and pat dry (reserve brandy for another use ) Melt 2/3 of chocolate baking squares in a saucepan over medium heat, stirring until a candy thermometer reaches 115 degrees. Remove from heat; add remaining chocolate, and stir intil candy thermometer reaches 89 degrees and chocolate is smooth. Dip cherries quickly into melted chocolate, coating well. Place cherries on wax paper, stem sides up and cool.