Cream the softened vegan butter with the corn syrup and vanilla extract to a mushy paste.

Add the sifted confectioners sugar and mix until it comes together as a soft dough.

Refrigerate the sugar dough while you pick your cherries by placing them onto a paper towel to dry or at least remove the excess liquid.

Take the sugar dough out of the refrigerator and roll out approx 1 teaspoon of dough to the size of a quarter dollar.

Place the cherry in the center and wrap the dough around it up to the stem.

Place them onto a parchment lined sheet pan as you repeat the process for all the cherries

Refrigerate the pan of sugar covered cherries while you Temper the Chocolate

Melt the vegan couverture chocolate and be sure to temper it *see video link in the body of the article for how to temper chocolate

Once it is tempered dip your cherries by their stems *I dipped mine again after the first coating set

Now place the chocolate dipped cherries in a cool dry place in an airtight container for at least 4 weeks to allow the sugar dough to turn to liquid inside.

You do not have to refrigerate these cordials, but you can if you prefer.