I'm planning on making some cherry cordials today, but I only have
unsweetened chocolate. I will sweeten the chocolate with sugar, but this
will thicken it considerably, so it will not be pourable even when fully
melted. What can I use to thin it so that it will still harden for use as
coating chocolate; shortening, butter, something else? I know it would be
easier to buy semisweet chocolate, but I'm trying to use what I already
have.

-Adam