Chocolate Covered Cherry Cordials

  • 8 oz. Jar of Maraschino Cherries
  • Brandy, Rum, or Bourbon
  • 1/2 of an 11 oz. Package of White Chocolate Chips
  • 4 oz. Chocolate Commercial Coating

Drain cherries and cover with liquor. Let soak a few days in the refrigerator. Drain cherries reserving the liquid. Place on paper plate. Melt the white chocolate chips in the microwave & stir completely. Add about 1/4 the reserved liquid and stir until smooth. Let this set just a little bit and then add the cherries. Stir, being careful not to squeeze the cherries. As it thickens, spoon cherries onto waxed paper trying to keep as much fondant on as possible. Freeze these until firm. Melt the chocolate candy coating in the microwave. Working with just a few at a time, roll the fondant around the cherries if they need it, and dip each in the melted chocolate. Place on waxed paper until set. Transfer to paper candy cups, or between sheets of waxed paper, and store in airtight container.

Another method is to mold them. Do the shell in chocolate, place a bit of warm fondant in and then the cherry. Cover with a bit more of fondant and set in freezer until firm enough to seal. These look better, but you don't get as much of the fondant covering.

Note: It is perfectly fine to skip the fondant and just drain the cherries. (Reserve the liquid for frosting flavoring or other means.) Then just dip them in melted chocolate. These are a lot easier to make and are almost as good.