Step 1: Prep Those Cherries

Drain your cherries and spread them out on paper towels. Pat them EXTREMELY dry. Like, obsessively dry. Wet cherries = chocolate that won’t stick = sad times.

If your cherries have stems, great! If not, no worries—you’ll use toothpicks later.

Let them air dry while you make the fondant. They need to be bone dry.

Step 2: Make the Fondant

In a large bowl, beat softened butter with an electric mixer until fluffy, about 2 minutes.

Add corn syrup, salt, and vanilla. Beat until combined.

Gradually add powdered sugar, one cup at a time, mixing on low speed. The mixture will be crumbly at first, then will come together into a dough.

Once all the sugar is added, knead the fondant with your hands until smooth. It should feel like Play-Doh. If it’s too sticky, add more powdered sugar. Too dry? Add a tiny bit more corn syrup.

If you want pink fondant (looks prettier), add a drop or two of red food coloring and knead until evenly colored.

Wrap in plastic wrap and let rest for 30 minutes at room temperature.

Step 3: Wrap the Cherries

Pinch off about a tablespoon of fondant and flatten it in your palm into a circle about 2-3 inches across.

Place a dried cherry in the center (leave the stem sticking out if it has one).

Wrap the fondant around the cherry, pinching it closed at the bottom. Make sure there are no gaps or the liquid will leak out later.

Roll gently between your palms to smooth it into a ball. The cherry should be completely sealed inside.

Place on a parchment-lined baking sheet. Repeat with remaining cherries.

Freeze for 30 minutes. This makes them easier to dip in chocolate without them falling apart.

Step 4: Melt the Chocolate

Melt chocolate chips with coconut oil in a double boiler or microwave (30-second bursts, stirring between each) until completely smooth.

Let it cool slightly—if it’s too hot, the fondant will melt. Aim for warm but not scalding.

Step 5: Dip Like a Pro

Remove cherries from freezer. Work quickly while they’re still cold.

If using cherries with stems, hold by the stem and dip into chocolate, letting excess drip off. Place on parchment paper stem-side up.

If using cherries without stems, stick a toothpick into the bottom of the fondant-wrapped cherry, dip in chocolate, remove toothpick, and use another toothpick to push it off onto the parchment. Use a little extra chocolate to cover the hole.

Let chocolate set at room temperature or pop them in the fridge for 10 minutes to speed things up.

Step 6: Drizzle and Finish

Melt white chocolate chips in microwave (20-second bursts, stirring between).

Transfer to a piping bag, ziplock bag with corner cut off, or just use a fork.

Drizzle white chocolate over the set dark chocolate in a back-and-forth motion. Get artsy with it.

Let the white chocolate set completely.

Step 7: Wait (The Hardest Part)

Store the finished cherries in an airtight container at room temperature for AT LEAST 3-5 days before eating.

This is CRUCIAL. The fondant needs time to break down and liquefy around the cherry. It’s an enzyme reaction involving the cherry juice and the fondant. Science!

After a few days, when you bite in, that center will be magically liquid. It’s worth the wait.