1/2 c. dry fondant
3 tbsp. maraschino cherry juice
Bon bon mold
Light or dark chocolate
1 jar cherries

Step 1: Make a chocolate shell in each cavity of the bon bon mold by spooning in about 2/3 teaspoon of melted candy making chocolate according to your personal preference and stroking upward with your brush until each bon bon opening is completely coated inside with chocolate.

Step 2: Spoon into each bon bon cavity 1/4 to 1/3 teaspoon of the fondant-cherry mixture.

Step 3: Place a drained maraschino cherry into each cavity.

Step 4: Spoon melted chocolate on top and spread around with brush, being sure all edges are sealed, so finished candy will not leak. Do not tap this mold.

Step 5: Place in freezer 4-5 minutes to chill then unmold.