Mix 1/2 cup dry fondant and 3 tablespoons maraschino cherry juice. Line mold 101, 585 or 617 with chocolate and let harden in the freezer for 30 seconds. Place cherry and fondant mix in mold. DO NOT OVERFILL. Cover with more chocolate, making sure the edges are completely sealed so the fondant cannot run out. DO NOT TAP THIS MOLD. Place in the freezer until firm and unmold. To make a cordial, either soak cherries in brandy beforehand, or substitute 1 1/2 tablespoon of the cherry juice with brandy.