Line a large baking tray with parchment, wax paper, or a silicone mat. Set aside.

Arrange maraschino cherries on a paper towel-lined plate. Set aside to dry while you prepare the filling.

In a small bowl, combine confectioner’s sugar, butter, corn syrup, and vanilla extract. With gloved hands, knead until a soft, sticky dough forms, with no visible pieces of butter remaining.

With your hands, portion the fondant dough into 25 mounds.

Dust your hands with confectioner’s sugar. Working 1 at a time, flatten a fondant mound, place a cherry in the middle, then wrap the fondant around the cherry.

Roll into a smooth ball.

Arrange fondant balls on prepared tray. Freeze 20 minutes. Meanwhile, melt or temper the chocolate coating.

With an enrobing fork or kitchen fork, dip fondant-wrapped cherries in melted chocolate, completely covering the fondant.*

Decorate with an enrobing fork, pipe or drizzle with additional melted chocolate, or scatter with Valentine’s Day sprinkles.

Arrange chocolate covered cherries in a single layer in an airtight container, or place on a tray and cover tightly with foil or clingfilm/plastic wrap. Allow to sit at room temperature for at least 1 week.

Store in an airtight container at room temperature for up to 1 month.