Clean and dry plastic candy molds. The molds must be completely dry. Set aside.

Drain cherry juice from the maraschino cherry jar and set aside. Do not throw away the cherry juice. Reserve juice for later.

Remove cherries from the jar. Remove stems and cut each cherry in half.

Place cherry pieces on a paper towel to drain. Set aside.

Add powdered fondant to a small bowl. Add 2 tablespoons of cherry juice to the fondant and mix well until smooth. Stir vigorously to break up any large clumps. The consistency should slowly run off a spoon, similar to pancake batter. You don't want it too thin or too thick. Adjust consistency, if needed, with the remaining cherry juice. Set aside.

Cut chocolate into chunks with a serrated knife and add to a separate glass bowl. Make sure the bowl is clean and dry. Melt chocolate in the microwave (using short 30 second intervals) or with a double boiler, until smooth and shiny. Be careful not to overheat or burn.

Place a small amount of chocolate, ~ 1/2 teaspoon, into one cavity of the candy mold. Using the back of a small spoon, spread the chocolate up the side of the mold until the entire cavity is covered with chocolate. This will form the outside shell of the candy. Make sure there are no holes where the filling may escape. Continue making chocolate shells, one cavity at a time. You may need to reheat the chocolate, as you go, to keep the chocolate thin and easy to spread.

Place the candy mold in the freezer for ~ 2 minutes to allow the chocolate shell to harden. This will prevent the sides of the shell from sliding down.

Remove the mold from the freezer and add the cherry juice fondant mixture to each cavity. The amount can vary depending on how much chocolate has pooled in the bottom of the cavity. Fill the shell half full.

Add half a cherry piece on top of the fondant mixture in each cavity. Gently press into the fondant so that the cherry does not float.

Top one cavity with more melted chocolate. Gently shake the mold side to side to level out the chocolate. Add more chocolate, if needed, to fill the cavity. Pay close attention to the edges in order to seal the candy and prevent the filling from leaking out. Continue topping all the cavities with chocolate, one at a time, until completed.

Place candy mold back in the freezer until set, ~ 7 to 10 minutes.

Unmold cordials by turning the mold upside down and gently tap on the countertop, if needed. If cordials do not come out easily, return the mold to the freezer for a few more minutes.

Store cordials in an airtight container until ready to serve.