Buttermilk Chocolate Bread

1/2 cup Butter -- softened

1 cup Sugar

2 Eggs

1/2 cup Buttermilk

1 teaspoon Vanilla

1/2 cup Semisweet chocolate chips

melted 2 1/4 cups Flour

1 teaspoon Baking powder

1 teaspoon Baking soda

1 pinch Salt (opt)

1 cup Pecans -- chopped

1/2 cup Glaced cherries -- chopped

CREAMY CHERRY GLAZE- 1 1/2 tablespoons Cream

2 tablespoons Glaced cherries -- finely

chopped 3/4 cup Powdered sugar -- sifted

Beat together first 5 ingredients until blended. Beat in melted chocolate. Combine and add next 4 ingredients and stir until dry ingredients are just moistened. Do not overmix. Stir in pecans and cherries. Divide batter between 3 greased and lightly floured mini-loaf foil pans (6x3x2"), place pans on a cookie sheet, and bake in a 325~ oven for 45-50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack. When cool, drizzle tops with Creamy Cherry Glaze. Yields 3 mini-loaves.