1 envelope active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (110°-115°F)
1/3 cup cocoa
1/4 cup sugar
1/4 cup shortening
1/2 teaspoon salt
1 egg
2 1/4 cups flour
12 maraschino cherries, cut into 1/8ths
Frosting
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond or vanilla extract

Grease 18 muffin cups. Dissolve yeast in water. Add cocoa, sugar, shortening, salt, egg and 1 cup flour. Beat till well mixed. Stir in remaining flour and cherries till soft dough forms. Cover and let rise 1 hour till doubled. Batter is ready if indentation remains when touched with floured finger. Stir down batter. Fill prepared muffin cups 1/2 full. Cover and let rise 40 minutes till doubled. Heat oven to 375°F. Bake 1minutes till buns are dark brown. Immediately remove from pan to rack and drizzle warm buns with frosting.
Frosting
Mix all ingredients, using enough milk to obtain thin, drizzling consistency.