~Fill a sqeeze bottle with melted chocolate. ~Sqeeze out choc. into ea. mold cavity. -Tilt the mold to be sure ea cavity is coated clear to the tops all around. -Invert mold over wax paper & prop with <<>> -Invert over foil sheet pan w/cake rack in it. -Let the excess choc. drip out. -When choc. starts to set up , use a small spatula to scrape off drippings level at tops of ea cavity. READY TO ADD SYRUP: -Have mixed & in separate sqeeze bottle: 1 part Marachino cherry juice 10 parts Dry Candy Fondant This should be the consistancy of Karo syrup. Dont worry you cant ruin this! After you have mixed the ingredients together in a bowl, pour into the squeeze bottle. DRY MARACHINO CHERRIES ON PAPER TOWELS & place one in each cavity. Add syrup to 1/4" from the top. ~Using the squeeze bottle of chocolate until chocolate separates from the mold More time may crack the choc. shells. <> -Invert mold to dump out finished cherries CAREFULLY! They may crack if they hit the table hard & you have to eat all your mistakes . -I wrap EVERY one in the little foil candy wraps. If you dont wrap, "leakers" develope. That costs too & is messy. I use the cherries in the pretty foil to add color to my candy boxes. Remelt "drippings" of chocolate. I use 5 molds at a time. More & the chocolate may set up too quick for you. I think I make about 100 an hour, maybe more, this way. <<>> USE COATING CHOCOLATE! These completely liquify in 1-2 days easy, if not sooner still. Keep covered tightly > & store in cool place. Keeps about 3-4 weeks. The cherries dont spoil. "Bloom" occurs when chocolate is not tightly sealed. Dolores