Drain the cherries, reserving at least ? cup of the juice. Place the cherries on a paper towel to absorb extra juice, then dab them dry.

In a large bowl, use a hand mixer to mix 3 cups powdered sugar, butter, and ? cup cherry juice together. Add in the last cup of powdered sugar, ? of a cup at a time, until the mixture forms a soft dough. Refrigerate the sugar mixture for 20 minutes.

Dust your hands with powdered sugar. Roll the mixture into 1 1/2-inch balls. Flatten the dough balls between the palms of your hands. Fold the dough over the dried cherry to completely cover it, then roll it into a smooth ball again.

Refrigerate the covered cherries for 20 minutes.

Melt the chocolate in a microwave safe bowl in 30-second increments, stirring between each interval.

Holding the cherry by the stem, dip it in the melted chocolate and allow the excess to drip off. Place the chocolate covered cherry on a baking pan covered with wax paper or parchment paper. Repeat with the remaining cherries.

If desired, melt red candy wafers and drizzle over the cherries. Allow the chocolate to set completely before storing the cherries in an airtight container at room temperature.