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

12 ounces chocolate bits, 1/2-1/4 stick paraffin. Drain cherries. Spread out on several layers of paper toweling and let dry well. Cream butter until fluffy, mix in sugar, cream and vanilla. Mix well and knead with hands. Wrap a small amount of fondant around each cherry; place on cookie sheet covered with wax paper. Chill in refrigerator and let stand 30 minutes. Dip in melted chocolate, let stand until hardens.