This recipe shows you how to make luxurious cherry bonbons using brandy-soaked cherries, fondant, and chocolate. Wash the cherries, pat them dry, and cut off the tips of the stems to prevent bitterness. Place them in a sterilized jar and soak them in brandy at 40% alcohol or higher for one week (ideally, soaking for six months or more is recommended). Dry the soaked cherries overnight, add the soaking brandy to warmed and softened fondant, mix, and coat the cherries, being careful not to get fondant on the base of the stems. Finally, cover the entire thing with tempered chocolate and let it harden at room temperature. The key is to avoid getting fondant on the base of the stems to prevent syrup from seeping out, but to make sure the chocolate covers the base of the stems as well. We also explain how to make a homemade piping bag.