Melt chocolate in a double boiler, over lightly simmering water, not boiling. Fill one squeeze bottle with chocolate. Squeeze out chocolate into each mold cavity. Tilt the mold to be sure each cavity is coated clear to the tops all around. Invert mold over wax paper and prop with a cup, so mold isn't touching wax paper. Let the excess chocolate drip out. When chocolate starts to set up, use a small spatula to scrape off drippings level at tops of each cavity.
Ready to add syrup: Mix 10 part fondant and 1 part Maraschino cherry juice in a bowl and pour into the other separate squeeze bottle: This should be the consistency of Karo syrup. Don't worry you can't ruin this! This mixture should be thick enough to hold down the cherry.
Drain Maraschino Cherries on paper towels and place one in each cavity. Add syrup to 1/4" from the top.
Using the squeeze bottle of chocolate working in a spiral from outside to center, adding chocolate on the top to carefully seal.
Chill in freezer section only until chocolate separates from the mold, about 10 minutes. More time may crack the chocolate shells. Invert mold to dump out finished cherries CAREFULLY! They may crack if they hit the table hard.
Notes:
Wrap EVERY cherry in 3 x 4 foil candy squares. If you don't wrap, "leaks" develop.
These completely liquefy in 1 - 2 days easy, if not sooner.
Keep covered tightly and store in cool place. Keeps about 3 - 4 weeks.
