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

Drain the cherries and remove the stems. Arrange on a paper towel and set aside to try 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 dough forms.

With a melon baller or small cookie scoop, portion the fondant dough into small mounds. You should have 1 mound for each cherry.

Wrap 1 fondant mound around each of the drained cherries. Arrange on prepared tray.

Freeze 20 minutes. Meanwhile, melt or temper the chocolate coating. (See notes on tempering in the post above).

With an enrobing fork or kitchen fork, dip fondant-wrapped cherries in melted chocolate, completely covering the fondant. (Make sure there are no breaks or holes in the chocolate, or the fondant will leak as it liquefies.)

Return to prepared tray. Decorate with an enrobing fork, 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 clingfilm/plastic wrap. Allow to sit at room temperature for at least 1 week to allow the fondant centers to liquefy.

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