If you desire a non-alcoholic version, do not soak cherries in brandy. Proceed with the recipe, omitting that step.

50 maraschino cherries, well drained
3/4 cup brandy
3 tablespoons butter
3 tablespoons light corn syrup
1/4 teaspoon salt
2 cups sifted confectioners' sugar
1 1/2 pounds dipping chocolate, white or dark

Pour brandy over drained cherries; let set for two days.

Combine butter, corn syrup and salt; blend until smooth. Add confectioners' sugar and mix well. Knead until smooth and shiny; wrap in wax paper and chill for 30 minutes.

Meanwhile, drain cherries well on paper towels; pat dry. Shape a marble-size piece of fondant around each cherry; place on wax paper-lined tray. Chill until firm, about 2 hours.

Melt chocolate over hot water, stirring constantly. Dip cherries and place on wax paper-lined tray. Place in refrigerator to set. Store in covered container in a cool, dark place for 10 to 14 days to fully ripen and to attain the liquid inside.