3 (10 ounce) cans maraschino cherries with stems
3 tablespoons margarine
3 tablespoons light corn syrup
2 cups powdered sugar
1 pound dark vegan chocolate
1. Drain cherries thoroughly on paper towels for several hours. Line a baking sheet with waxed paper; set aside. In a bowl, combine margarine and corn syrup.
2. Stir in powdered vegan sugar; knead until smooth. Chill. Shape 1/2 teaspoon of mixture around each cherry. Place them, stem side down, on the baking sheet. Chill for no longer than 1 hour.
3. Melt chocolate in a double boiler. Holding cherries by the stem, dip them in the chocolate. Be sure to completely seal cherries in the coating to prevent leaking. Place cherries, stem side down, on the baking sheet.
4. Chill until firm. Store in a tightly covered container in the fridge. Leave them for 1 to 2 weeks to allow the filling to liquefy. Enjoy.'