1 lb. maraschino cherries
1/2 c. butter
1 lb. powdered sugar
4 tbsp. heavy cream
1 tsp. vanilla
Coating chocolate

Drain cherries; spread out on several layers of paper towel; dry well. Cream butter until fluffy. Mix sugar and cream and vanilla. Mix well and knead with hands. Wrap a small amount of fondant around cherries. Wax paper cookie sheets, and place cherries on the sheets. Chill and remove; let stand 30 minutes. Dip in melted chocolate.