Drain the maraschino cherries and gently pat them dry with paper towels.
- In a medium bowl, combine the softened butter, corn syrup, vanilla extract, and powdered sugar. Mix until smooth and creamy.
- Take a small amount of the fondant mixture and roll it into a ball. Flatten it slightly, then wrap it around a cherry, sealing it completely. Repeat for all cherries and place them on a baking sheet lined with wax paper. Refrigerate for 30 minutes to firm up.
- In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Dip each fondant-covered cherry into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing the coated cherry back onto the wax paper.
- Refrigerate the chocolate-covered cherries for at least 1 hour until the chocolate is completely set and hardened.
- Once set, store in an airtight container in the fridge until ready to serve. Enjoy!