Instructions: Pour brandy over drained cherries; let sest for two days. Combine butter and salt; blend until smooth. Add sifted powdered sugar and mix well. Knead until smooth and shiny; chill for 1/2 hour wrapped in waxed paper. While chilling, drain cherries well on paper towels; pat dry. (reserve brandy marinate for brushing on cakes or for cooking)

Shape a marble-sized piece of fondant around each cherry; place on waxed paper lined tray. Chill until firm; about 2 hours. Melt chocolates separately 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 10-14 days to fully ripen.

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