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Dip fingers in cornstarch and shape a small amount of fondant around each cherry. Place on waxed paper-lined baking sheets.
Holding each fondant-coated cherry by the stem, dip in chocolate mixture, allowing excess chocolate to drain back into top of double boiler.
Place cherries on wire racks over waxed paper; refrigerate until chocolate coating has hardened. Store cherries in a cool place. Yield: about 3VL> dozen.
Note: The flavor of Chocolate Covered Cherries will be enhanced when stored in a tightly covered container up to two weeks. The fondant will have mellowed and blended with the flavor of the liqueur.
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