The trick to these delicious confections is to allow them to ripen for about 2 weeks so the centers have time to completely liquefy, otherwise you'll have more of a cream center consistency.
2 Tbs Butter, melted
2 Jars Maraschino Cherries drained & Juice Reserved
1 lb Confectioners Sugar
2 tsp. Almond Extract
1 Tbs. Maraschino Cherry Juice
1/3 of a Can Sweetened Condensed Milk
2 Tbs. Rum **Optional
1 - 12 oz pkg Nestle Toll House Semi-sweet chocolate chips
1 oz Unsweetened Bakers chocolate
3 Tbs. Crisco shortening
Mix butter, confectioners sugar,sweetened condensed milk, cherry juice, almond extract & rum to make a fondant filling, set aside.
In a double boiler or chocolate melting pot, mix the chocolate chips, bakers chocolate and shortening until smooth. If using a double boiler, this should be done over low/med heat & the chocolate should be properly tempered. (Failure to do so will result in chocolate bloom).
Add a small amount of chocolate to each mold, spreading to the top using a candy paintbrush. Allow it to harden for 3 minutes.
Add 1/2 tsp fondant filling to each chocolate cavity of the chocolate bon-bon mold. Press a maraschino cherry into the fondant.
Place in very cool spot for 10-14 days to set. (They can be eaten right away, however, it will take approximately 2 weeks for the centers to completely liquefy to a clear liquid fluid.)
If you'd like to prepare these cherries without a mold, you will need to find Stemmed Maraschino cherries. Roll out the fondant,cut into small squares, wrap the entire cherry. Dip in the chocolate as directed above. Let set until semi-firm, dip a second time. Let Cherries set 2 weeks to fully liquefy the centers.
You can get the Cordial Molds Here.
You can download a Budget101 formatted version of this recipe here