Chocolate-Covered Cherry Hot Chocolate

From: Bob Evans Restaurants. Yield: 1 serving.

2 ¼-ounce pumps of cherry syrup

as needed, hot cocoa

as needed, whipped topping

for garnish, 1 maraschino cherry

for garnish, ½ oz. chocolate sauce

Add cherry syrup to a white mug. Place mug under spout of hot cocoa machine and press button to premeasured amount (cocoa should fill mug to ½" from top). Place two golf ball-sized dollops of whipped topping on top of hot chocolate. Garnish with a maraschino cherry and drizzle ½ oz. chocolate sauce over whipped topping.