Stem Dipped Cherries

• Stem dipped chocolate covered cherries are exactly as they sound: cherries left intact with their stem that are dipped into a chocolate coating and are then left to harden, similar to that of a chocolate covered strawberry. Fresh ripe cherries can be used, though as a candy (candy must be less healthy) jarred maraschino cherries with stems may be used. Maraschino cherries come in a variety of colors around the holidays, and make for colorful Christmas candy. When dipping maraschino or fresh cherries, use either a chocolate coating (found in the baking aisle either as small disks or bars) or regular semi-sweet baking chocolate. Always melt chocolate over a double boiler. Microwaving chocolate will produce a chalky burnt paste. Dip the cherries one by one into the melted chocolate while holding onto the stem, and allow to dry on a tray or plate covered in wax paper.

Liquid Centers (Cordials)

• Chocolate covered cherries are encased completely in a hard shell, but how does the liquid get in? The liquid begins as a paste that is wrapped around the maraschino cherry, which melts into a creamy liquid after a few days.The paste is made from a mixture of corn syrup, powdered confectioners' sugar and butter.The cherries are wrapped in the dough and then refrigerated until slightly hard.
  The chocolate, as with the stem-dipped cherries, can either be confectioners' coating chocolate or semisweet baking chips. The confectioners' coating will harden much more than plain chocolate, and is highly recommended for candy. Dip the embalmed cherries into the chocolate and leave them to dry and harden on a tray covered in wax paper.

Recipe

• For the liquid centered chocolate cherries, combine 3 tbsp room temperature butter with 3 tbsp corn syrup and 2 cups confectioners' sugar and work into a smooth dough. Drain about 60 maraschino cherries from the jar and allow to dry on a paper towel. Wrap the cherries individually in about 1 tsp of the dough and place on a cookie sheet and refrigerate until hard. Meanwhile, melt 1 pound of coating (or confectioners' chocolate) in a double boiler. Dip each coated cherry into the chocolate (use a slotted spoon or fork to remove) and allow to dry on a tray lined with wax paper.

  For the center to fully "melt" into the gooey liquid that makes the store-boxed ones so popular, the cherries need to sit at least a week, and sometimes even two.

  For a variation to the recipe, consider coating the cherries in white chocolate instead, or marinate the cherries in a cherry (kirsch) liqueur before coating.