In my limited experience, when I make cherry cordials, the cold fondant (the liquid portion between the cheery and the chocolate shell turns to liquid at room temperature) is soft, like soft putty and hand formed around the cool and dry cherry and then put into a freezer. The following day, when the dipping chocolate is warm and ready, dip the frozen fondant wrapped cherries and set aside on waxed or lightly oiled paper-covered baking sheet. Working quickly, space out the dipped cherries and then refrigerate for several hours. I then wrap them in colored cellophane and freeze in a container until needed.
I don't know if this sort of complexity is what you would want to try, but I make my Christmas Gift Candy about this time of year so I have the patience to do it right.
"Food is our common ground, a universal experience." - James Beard