2 (10 oz.) jars maraschino cherries
8 oz. cream cheese
2 lbs. confectioner’s sugar
2 lbs. chocolate pieces*
Dry cherries on paper towels for 30 to 45 minutes. (They should no longer be moist.)
Once the cherries are dry, melt the chocolate in the microwave for 10 to 15 seconds. Stir. Heat again for another 10 to 15 seconds and stir again. Repeat this process until the chocolate is melted and smooth.
To create the inner fondant layer, mix the cream cheese and confectioner’s sugar together, kneading by hand. Do not mix in all the sugar at once — keep adding to the mixture and kneading until it is no longer sticky. (Some batches may require all of the confectioner’s sugar; others may use less than two pounds and, occasionally, a batch may need a little more — the humidity in the kitchen dictates the amount needed.)
Form the fondant into balls and flatten them into small, thin circles. (It may take a little practice to discover the right size circle to fit around the cherries.) Wrap the fondant circles around each cherry and dip each one into the melted chocolate by holding the stem.
Cover and store the cherries for at least seven days to allow them to form the cordial.