3 c. dry fondant
90 maraschino cherries
Liquid from cherries
3 drops invertase (optional)
Dipping chocolate

Place dry fondant in the bottom of a flat pan. Put drained maraschino cherries on the fondant a few at a time and roll to coat. Place cherries in another pan and spray with cherry juice and invertase. Roll cherries again in dry fondant. Mist and roll cherries several times until they are well coated with fondant and to the size you desire. Dip in chocolate or drop into chocolate lined molds and cover with chocolate to seal. Chill until set. Makes 90 centers.