Place the maraschino cherries in a strainer and drain away all the syrup.

Transfer them to a plate lined with paper towels. Gently pat each cherry dry, paying particular attention to the area around the stem.

Allow the cherries to air-dry for approximately 20 to 30 minutes. The drier they are, the easier they will be to wrap in the fondant mixture.

If you’re using stemless cherries, handle them carefully so they don’t break apart.

Step 2: Prepare the Creamy Fondant Filling

In a medium mixing bowl, beat the softened butter until smooth and creamy.

Add the light corn syrup, vanilla extract, and salt. Mix until everything is fully combined.

Gradually add the powdered sugar, about 1/2 cup at a time, mixing after each addition. Continue until a soft dough forms.

The filling should be pliable and easy to shape. If it’s too sticky, add a little more powdered sugar. If it feels too dry, knead it gently with clean hands until it becomes smooth.

Step 3: Divide the Filling

Place the fondant mixture on a clean surface lightly dusted with powdered sugar.

Divide it into approximately 24 small portions. Each portion should be large enough to wrap around one cherry without creating an excessively thick layer.

Roll each portion into a small ball, then flatten it gently into a thin disc using your fingers.

Step 4: Wrap Each Cherry

Place one dry maraschino cherry in the center of a flattened piece of fondant.

Gently bring the edges of the filling up around the cherry, covering it completely. Pinch the seams together and roll the candy lightly between your palms to create a smooth shape.

If you’re using cherries with stems, leave the stem exposed. This makes dipping easier and gives the finished candies a traditional appearance.

Repeat with the remaining cherries and filling.

Step 5: Chill the Wrapped Cherries

Arrange the wrapped cherries on a parchment-lined baking sheet.

Place the tray in the refrigerator for approximately 30 to 45 minutes, or until the fondant is firm.

This chilling step helps the candies hold their shape during dipping and prevents the filling from becoming too soft when it touches the melted chocolate.

Step 6: Melt the Chocolate

Place the semisweet chocolate chips or melting wafers in a microwave-safe bowl.

Heat in 20-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.

If the chocolate is too thick, add the optional coconut oil or vegetable shortening a little at a time. Stir until the coating becomes smooth and easy to dip.

Avoid overheating the chocolate, as excessive heat can make it thick or grainy.

Step 7: Dip the Cherries in Chocolate

Remove a few chilled cherries from the refrigerator at a time, keeping the remaining candies cold.

Hold each cherry by its stem and dip it into the melted chocolate, turning gently until the entire fondant-covered portion is coated.

Allow the excess chocolate to drip back into the bowl before placing the cherry on the parchment-lined baking sheet.

For stemless cherries, use a dipping fork or two regular forks to lower and lift each candy carefully.

Repeat until all the cherries are coated.

Step 8: Let the Chocolate Set

Allow the chocolate coating to firm up at cool room temperature, or refrigerate the tray for approximately 20 to 30 minutes.

Once the coating is completely set, transfer the Chocolate Covered Cherries to an airtight container.

For the best flavor and texture, allow them to rest in the refrigerator for at least 24 hours before serving. The fondant may soften and become more fluid as it rests, creating a delicious cherry-centered candy.