Prepare the Cherries: First, drain your maraschino cherries thoroughly. Place them on a plate lined with kitchen roll and gently pat them dry. Let them air-dry for at least 30 minutes to an hour while you prepare the fondant. This step is crucial!

Make the Fondant Filling: In a large mixing bowl, combine the softened butter, double cream, vanilla extract, and almond extract. Using an electric mixer or a wooden spoon, beat until smooth and well combined.

Add the Sugar and Invertase: Gradually add the sifted icing sugar to the wet ingredients, mixing on a low speed until it forms a thick, stiff dough. Add the invertase and mix it in thoroughly. The dough should be firm enough to handle, like a soft pastry dough. If it's too sticky, add a little more icing sugar, one tablespoon at a time.

Wrap the Cherries: Take a small piece of fondant (about 1.5 teaspoons) and flatten it into a small disc in the palm of your hand. Place a dried cherry in the centre and carefully wrap the fondant all the way around it, sealing it completely at the top around the stem. Roll it gently between your palms to smooth it out. Place the fondant-covered cherry on a baking tray lined with parchment paper. Repeat for all remaining cherries.

Chill Thoroughly: Place the tray of wrapped cherries into the refrigerator for at least 30-60 minutes. This helps them firm up, which makes the chocolate dipping process much cleaner and easier.

Melt the Chocolate: While the cherries are chilling, melt your chocolate. You can do this in a double boiler or in the microwave. For the microwave method, place the chopped chocolate and optional shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each one, until the chocolate is about 80% melted. Continue stirring until the residual heat melts the remaining pieces and the chocolate is smooth and glossy. For a more professional finish, you could temper your chocolate, but it's not essential.

Dip the Cherries: Take the chilled cherries from the fridge. Holding one by its stem, dip it into the melted chocolate, ensuring it's fully coated. Lift it out and let any excess chocolate drip back into the bowl. Place the chocolate covered cherry back onto the parchment-lined tray. What works best for me is to give it a little twirl as I lift it out to get an even coating.

Set and Ripen: Let the chocolate set completely at room temperature for about an hour, or in the fridge for 15-20 minutes. Once the chocolate shell is hard, transfer the cherries to an airtight container. Store them in a cool, dark place (like a cupboard or the back of the pantry) for at least one week, and up to two weeks. During this time, the invertase will work its magic, breaking down the sugar in the fondant and turning it into a clear, sweet syrup. Do not skip this step!