Very delicious! Best tips for making this recipe: After preparing the fondant mixture,form into small balls. Keep most of the fondant in the fridge to stay cool while wrapping the cherries. Use the bottom of a glass to press fondant balls, wrap the fondant, around the cherry and place back into fridge. When dipping the cherries in chocolate, dip them two separate times to prevent the cherry juice from leaking.

If I could I would give this recipe a zero. It was a mess! the cherries didn't even turn out right, a few did but most did not. I should have cut this batch in half but I didn't. The results don't justify the mess.

Awesome!!! Just like the ones my mom used to make when I was little! I bought the cherries with the stems too, and that made it sooo much easier dipping in the chocolate. Delicious!

We use this recipe for the dough but it works much better to use a dipping chocolate for coating. Also, the trick is to freeze the cherries before wrapping them in the dough...it makes the process much easier. Then chill the wrapped cherries before coating. We make 150 to 175 cherries with this recipe.

THIS RECIPE WAS AWESOME! Read the other reviews for quick tips but I made them without reading reviews and they still turned out, friends are hounding me for the recipe. A+++

I quit wrapping cherries when I had 130 wrapped. I still have some dough in my freezer. Luckily I had the extra chocolate chips for all the extra cherries. Giving it a 4 because the doughm, cherries and chocolate just dont add up correctly.

I made these cherries yesterday and they ended up being too sweet! Also, the dough was too thick.

Overall, very good. There was too much fondant, but half wasn't quite enough. Be very careful to dry the cherries well. If they stay a little wet, the fondant won't really stick, and the chocolate really won't stick. I'd leave the shortening out of the chocolate. I had trouble with the chocolate just not sticking to the fondant-covered cherries. If there is a hole in your chocolate coating, the fondant will leak out once it liquefies.

I read many different recipes before trying my hand at making chocolate covered cherries. They're my Dad's -FAVORITE- and I decided to make them from scratch this year instead of buying them (which has been a Christmas tradition ever since I can remember). This recipe ROCKS. He absolutely loved them (and I can honestly tell you he is VERY picky about his chocolate covered cherries! -and would have been honest about what could have been done differently 'next time' to make them better). **My advice for making them (I read a VERY complex review before making them and thought it would take me a whole day just to put them together...) however, my success (which came without the ultra-complicated procedure) was guaranteed with this recipe (it's really, really easy-just a little time intensive when wrapping the cherries). Hints: *Do start with a pan that will fit in your freezer, lined with Parchment Paper* 1. Always use REAL butter (nothing is like REAL butter- nothing). 2. Don't let your cherries dry out like crazy dry before you wrap them. Make sure the outside is really dry so the 'dough' will wrap around it well, but the juice that's still inside the cherries lends to the 'liquification' process that happens in the next few days. 3. Don't use a huge amount of dough around each cherry. I found that using about 1/8 inch (and of course, I'm NOT measuring...just eyeball it & don't pack it on like a golfball :) this stuff is really rich -and delicious- but RICH...and yo

The confection for this recipe did not have a good flavor....My Mom used to make these and they were delicious...I tried to find her recipe but couldn't..I won't use this one aghain.