3 (10 oz.) jars maraschino cherries
1 lb. dry fondant
1 lb. cocoa lite chocolate wafers (for melting and dipping)
1 tbsp. Hiram Walker's cherry brandy (from any liquor store)

You will need 1 plastic dipping fork and 1 package small fluted cups.

Place dry fondant in bottom of a flat sheet cake or cookie pan. Drain cherries, reserving liquid for spraying. Add cherry brandy to 3/4 cup juice. Put into a small sprayer. (May be purchased at a hardware store.) Roll cherries in the dry fondant until well coated. Place cherries in another pan and spray with the juice. Roll cherries again; spray again, repeating 2 or 3 times. Place them on a dry pan or cookie sheet.

Melt chocolate in top of double boiler, stirring with a fork just until melted. Do not overheat. Remove from stove, leaving top of the boiler in the hot water. Using the dipping fork and a table fork, dip cherries quickly, one at a time, and place in fluted cups. Keep at room temperature for about 5 days, then refrigerate until needed.