Drain the cherries, but not too dry. Fill a shallow baking pan with flour or cornstarch, about 1 inch deep; press the rounded end of a stick or thimble into the flour, making as many cavities as you have cherries. Melt Fondant, over hot water and dip the cherries one at a time; drop them in the corn-starch cavities, and let stand in cool place over night to harden. Then dip as other chocolate creams in melted bitter chocolate to which a little cocoa butter or paraffine has been added. Do not have the chocolate too hot as that spoils the rich glossy look.