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*For the Cherries:
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You can use already dried, fresh, or maraschino cherries, drained and left out to dry overnight.
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These amounts can easily be doubled if you would like. I didn't want to make any more than this at the time, so feel free to make more, especially if they're for gifts.
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For the chocolate, 50% or darker is better, as it helps contrast the sweet fondant. Also, this is the time to break out the good stuff.
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Leave the cherries out (after draining them) to dry overnight.
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Beat the corn syrup and butter. Add flavoring. Slowly sift in powdered sugar until a thick fondant-like texture is achieved. You may need less than one cup of sugar; the final texture depends on your preferences.
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Roll the fondant over the dried cherries and create small balls. Place on trays lined with waxed paper. Once all the cherries are covered with fondant, stick them in the fridge for 20-30 minutes to harden.
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Once you're ready, melt the chocolate in batches, either in the microwave or in a very small saucepan on lowest heat.
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Dip the cherry balls in the chocolate mixture and transfer back to the waxed paper. The easiest way is to use a fork and a toothpick, using the toothpick to slide the balls off the fork onto the trays.
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Stick the cherry balls back in the fridge for another 30 minutes until hard. These are best if kept in the fridge for storage (if they last!). If you want to make them fancy, melt some more chocolate (after they've hardened) and drizzle over the top of each as in the picture.
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Then grab a glass of milk, a plate of the candies, sit, and sigh. Enjoy!
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Other options for making the candies including using cherries with the stems attached (for easier dipping), or to use candy molds. (I used an egg carton as a candy mold, and that worked just dandy.)
