3 c. powdered sugar
1/3 c. butter
2 tbsp. milk OR
2 tbsp. cherry juice
2 (10 oz.) jars maraschino cherries
8 (1 oz.) squares semi-chocolate

For fondant (creamy inner portion) cream together sugar, butter, and milk until smooth. Divide in half; roll each into a 6-inch log. Wrap in plastic; chill until firm.

Drain cherries on paper towels; cut logs into 1/4-inch pieces. Gently pat until large enough to cover cherry. Place cherry in center of fondant, molding to completely cover cherry. Place on foil-lined baking sheet; chill until firm.

Melt chocolate over hot, not boiling, water, stirring until smooth; remove from heat. Dip in chocolate to cover. If chocolate starts to set, return to heat until melted. Never put water in chocolate. Place dipped cherries on waxed paper; chill until firm.