Definitely a crowd pleaser and fun to make. All of my coworkers beg me to make them for birthdays and celebrations. I made them for my father in law for Christmas one year and now I can't get away with not making them. The longer you let them sit in the fridge the better the flavor.

I have made these covered cherries for years now. If they are "gooey" drop some powdered sugar on them, or coat your fingers. Flower turns to a paste, so the cherries center won't melt down as they should. As for the coating, regular candy melts are the most sturdy. Tips on chocolate, 1. rapidly chill it, it stays shiny. It will look dull if hardened at room temerature (but DON'T over chill it, it will crack!). 2. NEVER melt directly on the stove! use a double broiler or in 30 second increments in a microwave, stirring in between segments (don't use glass bowls, plastic only) 3. Avoid moisture, water or condensation at all costs! It will make your chocolate thick and clumpy, not good to use or look at! 4. Whitish or "dusty" looking chocolate is not spoiled! It simply melted and reset too slowly. Thanks for sharing a splendid recipe!

Very good and not too hard to make.

The base for this recipe is good. The icing sugar fondant that is used to roll around the cherries is very good, but the chocolate chips around the outside make it overly sweet. I would say that using a dark chocolate would be much better than using a milk chocolate. A correctly tempered high quality chocolate makes these candies divine, and they wont melt on you like chocolate chips will. It gives them a hard shell - these are especially good when rolled in some crushed hazlenuts when the chocolate is still wet.

My fondant wasn't sticky, it was simply gooey. I had to add a ton of flour and put it in the fridge to be able to work with it. Then, I found out that heating chocolate on "medium heat" is a bad idea. I ended up melting chocolate disks because I didn't want to waste my time trying again. Personally, I thought they were too sweet. However, both of my parents insist they taste like store-bought chocolate covered cherries, so I suppose that's a good thing.

Made these for my New Year's Eve Party. Although VERY sticky to make, they came out great and fans of chocolate covered cherries loved them.

These are better than store bought. My grocery store only had 10oz jars of cherries, so I bought two. The cherries were pretty small, so I was able to yield about 35 to 40 cherries out of the recipe. Also, I didn't have any almond extract, so I used vanilla. I made these on a Wednesday for Mother's Day that Sunday so they could sit for a few days and almost ate all of them. I will definately pass on this recipe. ***Warning*** I can't remember which brand of margarine I used the first time I made these, but the dough comes out different depending on the brand of margarine. Land of Lakes comes out pretty sticky.

I have made these for Christmas gifts two years in a row, and they turn out very well! It's worth the effort if you are a chocolate cherry lover, and it can be a fun assembly line candy to make with a friend. They really do need to sit for a couple weeks, though, to get that nice liquidy inside-- otherwise it's just a cherry wrapped in sugar paste.

I taught a class for children's cooking and we did this recipe with 15 children. It was quick and so easy, all the kids loved it. Lots of smiles and sticky fingers... Thank you so much.

These are really good. They are loved by everyone but are very sweet, almost too sweet.

These are sooooo good! I just finished them up about half an hour ago and couldn't resit trying them. Yum! I made half of them with milk chocolate and half with white chocolate for a bit of variety. One thing I learned, when you heat up the chocolate, take it off of the heat or else it'll burn. Haha. I can't wait to give them to my mom who absolutely loves chocolate covered cherries. I'm sure they'll be even better in a week and a half. Thank you so much for this great recipe!

I made these several weeks ago and they were just fantastic. I am going to make them again in the next week and give them away as part of the cookie trays that I am making. Alot of work but so, so well worth it! Thank you for another winner!

This recipe will do 2 (10 oz.) jars of cherries and it isn't necessary to knead it on the countertop, just knead it in the bowl. Lastly, it needs one more tablespoon of margerine. Remember to place them on waxed paper to cool once their dipped in chocolate.

I don't know why I made these. I don't even like choco covered cherries. But a lot of people do, so I made them to give as gifts at Christmas. I followed the recipe exactly, and I still have a bunch of it sitting in my cupboard four months later. Oh well. They looked really nice.

These were a sticky mess to make but sooooo good. Made them for Valentine's day, but no one could wait the two week period and they were gone well before that.

These cherries were just too sweet for me, and my friends, with whom I made the recipe, felt the same way. If I made them again, I would either use a darker chocolate and/or a different kind of cherry.

I had a lot of trouble working with these. STICKY! Everyone loved them...but I found them to be way too sweet!! A different recipe for the chocolate coating would help also, because the chocolate on it melted when left out for more than 5 minutes. Not pretty:(

These are great! I have made them for Christmas gifts this year, and have sampled some myself!