To dip the fondant-covered cherries, you can either use special dipping tools, found at craft or cake supply stores, or two regular table forks. Drop a fondant-covered cherry in tempered chocolate, and fish it out of the chocolate with a fork. If you are using a table fork, you may need a second fork to ensure the cherry doesn't roll back into the chocolate.
Hold the cherry above the chocolate so that excess chocolate can drip back into the bowl. The cherries will be dipped twice, so it is important that this first dipping is as thin and even as possible. Drag the back of the fork against the lip of the chocolate bowl to remove excess chocolate, and gently place the cherry on a sheet of foil or waxed paper. Repeat with remaining fondant-covered cherries.
The cherries then need to be placed in the refrigerator to harden for 20-30 minutes. Remove and inspect the cherries. If they have pooled chocolate hardened near their base, take a small sharp knife and gently trim the excess chocolate to get them as round as possible.
Repeat the dipping procedure on the chocolate-covered cherries. The second dipping ensures that the filling won't leak out of the chocolate. Place them back in the refrigerator to harden again.
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