Mexican Fiesta Balls

1 cup butter, at room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 cups sifted flour
1/4 cup cocoa
1 tablespoon instant coffee powder
1/2 teaspoon salt
1 cup finely chopped pecans or walnuts
1/4 cup chopped, well-drained red maraschino cherries
1/4 cup chopped, well-drained green maraschino cherries
1 cup confectioners' sugar, for coating

Heat oven to 325 degrees F.

Beat butter until light; gradually add sugar. Beat until light and fluffy. Add vanilla extract and beat to blend well.

Sift together flour, cocoa, coffee powder and salt; gradually add to creamed mixture. Blend in pecans and cherries; chill until easy to handle. Shape dough into balls 1-inch in diameter and place 1 inch apart on ungreased baking sheet. Bake for 20 minutes. Remove cookies to cooling racks and, while warm, roll in confectioners' sugar.

Makes 5 dozen.