| | Directions |
- Carefully twist cookies apart; set aside the halves with cream filling. (Save the plain halves for another use.)
- In a microwave, melt the chocolate chips and shortening; stir until smooth.
- Holding each cherry by the stem, dip in the melted chocolate, and then press onto the bottom of a chocolate kiss. Place sideways on the cream filling of the cookie, with the cherry stem extending beyond cookie edge.
- For ears, place slivered almonds between the cherry and kiss.
- Refrigerate until set.
- With green icing gel, pipe holly leaves onto the cream of the cookie.
- With red icing gel, pipe holly berries between the leaves, and pipe eyes on each chocolate kiss.
- Store in an airtight container at room temperature.
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| Ingredients | | - |  | 24 double-stuffed Oreo cookies |
| - | | 1 cup semisweet chocolate chips |
| - | | 2 teaspoons shortening |
| - | | 24 maraschino cherries with stems (drained) |
| - | | 24 milk chocolate kisses |
| - | | 48 sliced almonds |
| - | | 1 small tube green decorative icing gel |
| - | | 1 small tube red decorative icing gel |
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