Cherry Cordials (Chocolate and Fondant Covered Cherries)

Gather the ingredients.

The day before you want to make the cherry cordials, drain the 40 maraschino cherries from their soaking liquid, reserving 2 tablespoons of the liquid. Pat the cherries dry between sheets of paper towels and let them sit on a wire rack overnight to dry.

The next day, prepare the fondant filling. In the bowl of a stand mixer fitted with the paddle attachment, combine 1/4 cup unsalted butter (room temperature), 1 tablespoon light corn syrup, 2 tablespoons reserved cherry liquid, 1 teaspoon liquid invertase, if using, and 1/2 teaspoon almond extract, if using. Beat on medium speed until combined. It is okay if the butter separates at this point—it will all come together again soon.

Stop the mixer and add 3 cups sifted confectioners' sugar, then beat on low speed until the fondant comes together in a ball around the paddle.

Scrape the bottom of the bowl to make sure everything is incorporated, and check the texture of the fondant: it should be quite soft, but not so sticky that you cannot handle it.

If necessary, add a little more confectioners' sugar to make it workable, but remember: the softer it is, the sooner it will liquefy.

Use a small cookie scoop or a teaspoon to form a quarter-size ball of fondant. Roll it in your hands to make it round. Flatten the ball between your palms, and place a cherry in the center of the fondant.

Bring together the outer edges and pinch the fondant together at the top where the stem extends from the cherry. Make sure the cherry is covered completely, then gently roll it between your palms to smooth out any seams or wrinkles.

Place the cherry on a waxed paper-covered rimmed baking sheet, then repeat with the remaining cherries until they are all covered with fondant. Refrigerate the tray until the fondant feels firm, at least 30 minutes.

While you are waiting for the fondant to firm up, place 1 pound semi-sweet chocolate candy melts in a double boiler or a heatproof bowl set over a saucepan with 1 inch of water in the bottom. Melt over steaming, not boiling, water.

When the fondant is firm, begin the dipping process. Holding a cherry by the stem, dip just the bottom in the chocolate, coating about 1/4-inch of the cherry. Place the cherry back on the baking sheet and repeat with the remaining cherries.

By the time you have finished dipping the bottom of the last cherry, the first cherry will probably be set and ready to be fully dipped. (If not, refrigerate the tray briefly to set the chocolate bottoms.)

Hold a cherry by the stem and drag it through the chocolate, coating it completely. Be sure that there is absolutely no fondant showing through. When it is fully covered with chocolate, let the excess drip over the bowl, then gently drag the bottom edge over the lip of the bowl to remove any excess. Replace the cherry on the baking sheet and repeat with the remaining cherries.

Set cherries aside at room temperature for 2 to 3 days to allow the centers to begin to liquify (cold temperatures will slow down the invertase's work). Test the liquid centers after 2 to 3 days, and continue to monitor their progress via the occasional taste test until the centers have completely liquified.