Set the cherries out on a paper towel lined tray and let them sit on the counter overnight OR put them on the tray in your dehydrator and dehydrate them on 105°F/40°C for 3-4 hours. Blot dry to remove any liquid before covering with fondant.
Using a stand mixer, hand mixer, or a bowl and a wooden spoon, combine the powdered sugar, butter, cherry emulsion, invertase, light corn syrup, and 1 Tbsp of cherry juice. Mix or blend on low speed until the ingredients are combined.
If the mixture is the texture of playdough, you are done. If it is too dry, add ½-1 Tbsp of cherry juice. If it is too wet, add 1 Tbsp of powdered sugar at a time until it is the texture of playdough.
Cover and refrigerate the fondant for at least 30 minutes.
Add the melting chocolate and the chocolate chips to the bowl of a double boiler (see post for details about using the Ninja Foodi or IP as a double boiler) and melt over low-medium heat. Stir occasionally while the chocolate is melting. Once melted, turn the heat down to low.
Assemble & Dip the Cherries
Using a small scoop, scoop out a ball of fondant and roll it between your palms. The amount of fondant you will need for each cherry is about 2 teaspoons. Place the fondant ball on a parchment lined sheet pan.
Place a small piece of parchment on top and either press down with your palm to form a circle or use a rolling pin or even this meat tenderizer worked great! I used the flat side.
Wrap the fondant around the cherry and roll between your palms to make a smooth ball. You want to get it as smooth as possible so your cherries are smooth when dipped in chocolate. Repeat for each cherry and then put the tray in the freezer for about 30 minutes.
Dip the bottom of each cherry into the chocolate and sit it on a parchment lined tray.
When all of the bottoms have been dipped, start back with the first one and dip the entire cherry into the chocolate. I use a fork to dip my chocolates and it works just fine. Once dipped, allow the excess to drip off and then slide the cherry onto the parchment lined tray. I use the side of a butterknife and gently push it off the fork from the bottom.
When all the cherries have been dipped, put the tray in the fridge for about 5 minutes. Remove and let sit on the counter for about an hour or until the chocolate is hard and can be picked up without leaving fingerprints behind. Check the bottoms and make sure there is no exposed fondant. Store in a sealed container in a single layer for 2 weeks. I like to check on them every few days just to make sure none are leaking. If you see fondant leaking out of one of them, discard it and wipe out the liquid so it doesn't affect the other cherries. When I say discard it, you know I mean eat it, right?
After the 2 weeks is up, the centers should have liquified and they are ready to be served! Enjoy!