Chocolate-covered Brandied Cherries

50 maraschino cherries, drained
3/4 cup brandy
3 tablespoons butter
3 tablespoons white corn syrup
1/4 tsp. salt
2 cups powdered sugar, sifted
1� pounds dipping chocolate - white or dark

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

Combine butter, salt and corn syrup; blend until smooth. Add powdered sugar and mix well. Knead until smooth and shiny; chill 1/2 hour wrapped in waxed paper.

While chilling, drain cherries and reserve brandy marinade for another use, if desired. Shape a marble-sized piece of the fondant around each cherry; place on wax-paper lined tray. Chill about 2 hours.

Melt chocolate in a double boiler, stirring constantly. Dip the cherries and place on wax paper-lined tray. Place in refrigerator to set. Store in a covered container in a cool dark place, to ripen, for 10-14 days.

From Shanny: An alternate dipping mixture is 12 oz. chocolate chips melted together with 1/3 bar of paraffin. Or just use almond bark.