Stir the semisweet chocolate in a medium-size heavy saucepan over
very low heat until melted and smooth
Spoon about 1/2 teaspoon of the melted chocolate into each of twenty-four 1-inch paper or foil bonbon cups
Drop about 1/4 teaspoon preserves into each cup
Spoon enough of the remaining melted chocolate into each cup to fill to the top. Set the cups aside
Stir the milk chocolate chips in a small heavy saucepan over very low heat until melted and smooth
Remove from the heat and set aside. Stir the confectioners' sugar and 1/2 to 1 teaspoon of water in a small bowl until blended and smooth; add a drop of food color, stirring to a light pink color
Spoon the melted milk chocolate and the icing into separate heavy-dutp sandwich bags. Seal or twist the bags shut; cut a tiny hole in one corner of each
Pipe icing in lines across the tops of the chocolate cups. Pipe chocolate in lines crosswise to the icing. Refrigerate at least 30 minutes until set. Store in an airtight container in the refrigerator for up to 1 week.
