• Drain cherries on paper towels until the majority of the liquid has wicked off. Transfer to drying racks and allow to dry at room temperature overnight.
• Make sure that cherries are very dry before wrapping in fondant to minimize leakage during the aging process.
• Mix together corn syrup, butter, cherry juice, almond extract and invertase; gradually beat in powdered sugar. Mix and knead until very smooth.
• Refrigerate until fondant has stiffened slightly and is easy to work with. If fondant is too sticky, you can add in a bit more powdered sugar.
• Dust working surface with powdered sugar. Roll 1 teaspoon of fondant into a ball and then flatten into a thin disk. Wrap around cherries and roll into balls.
• Place on a wax or parchment paper-lined sheet and freeze for at least an hour.
• Note: For Cherry Cordials with a completely liquid center, add invertase to the fondant. Alternatively, you can use 2 tablespoons rum.
• Meanwhile, temper chocolate.
• Dip centers and place on wax or parchment paper-lined baking sheets until completely set. Be sure to coat cherries completely. Even small holes will allow fondant to leak out.
• Inspect the dipped cherries carefully, including bottoms, after they have set, and if necessary, use a toothpick dipped in tempered chocolate to patch any holes.
• Place in candy cups in an airtight container. Optional: Store with silica gel desiccant packs. Reducing humidity will minimize the potential for chocolate bloom.
• Set in cool room (60 to 70 degrees) and age for 2 to 4 weeks. Do not refrigerate.
• Makes 70 to 75 Cherry Cordials.

Alternative to Tempered Chocolate (Dipping Chocolate):

• Tempered chocolate is best for Cherry Cordials, given the long aging time needed to liquefy the centers. However, tempering chocolate is a bit of work and can be challenging.
• This alternative method is only recommended if you plan on aging your cordials for about 1 week (centers will be the consistency of Cadbury Creme Eggs.)
• If you prefer not to temper your chocolate, you have two options, in both cases you may also use chocolate chips instead of baking bars.
• Melt the chocolate with either 1 1/2 teaspoons coconut oil or vegetable shortening or with 4 ounces food-grade paraffin wax until smooth.
• This chocolate will be softer and duller than tempered chocolate and may bloom during the aging process. Chocolate bloom (spots of sugar or fat that develop on the chocolate's surface) is not harmful, but it is unsightly. Aging for longer periods of time will also result in a grainy texture.