Every Christmas, I give my dad a box of cordial cherries. They're a favorite in his family, probably because his mother used to make them from scratch when he was a kid. I wasn't old enough to try my grandmother's cherries before she passed away, but I do remember my grandfather and my great-grandmother always keeping the boxes of Queen Anne's cherries around when we would visit them during the holidays; I'm not sure if we always ate the store-bought ones, or if that was a tradition that started after my grandmother died, but they're a tradition in our family nevertheless, a treat that literally drips with nostalgia for those Christmases past.
When I was a kid, taking my time, painstakingly sipping the sugary liquid out of a small bite in my cordial cherry, I would wonder what magical powers my grandmother must have had to be able to make these. How does one go about making something with a liquid center? Made confident by my previous candy-making endeavor, I decided to do some research and attempt making my own chocolate-covered cherries. Without my grandmother's recipe, I went to Allrecipes for instructions, and found they are really not all that difficult to make, though they do take some patience.
