Prepare the Cherries

1. Drain the cherries and reserve ¼ cup of the cherry juice. Mix the kosher salt into the reserved juice until dissolved.
2. Place cherries on paper towels to absorb excess liquid.
3. Pat each cherry dry to ensure the coating adheres properly.

Make the Fondant Coating

1. In a large bowl, mix 3 cups powdered sugar, softened butter, the ¼ cup reserved cherry juice with salt, vanilla extract, and almond extract until combined.
2. Add the remaining 1 cup powdered sugar, a little at a time, until a soft dough forms. (You may not need the full amount.)
3. Refrigerate the dough for 20 minutes.

Wrap the Cherries

1. Lightly dust hands with powdered sugar.
2. Roll portions of fondant into 1½-inch balls.
3. Flatten each ball and wrap it completely around a dried cherry.
4. Roll again to smooth the surface.
5. Place wrapped cherries on a parchment-lined baking sheet and refrigerate for 20 minutes.

Melt the Chocolate

1. Place chocolate and coconut oil in a microwave-safe bowl.
2. Heat in 30-second increments, stirring between each interval, until fully melted and smooth.
3. Avoid overheating to prevent the chocolate from seizing.

Dip the Cherries

1. Holding each cherry by the stem, dip it into the melted chocolate and allow excess to drip off.
2. Place dipped cherries onto a parchment-lined baking sheet.
3. Repeat with all remaining cherries.
4. Optional: Drizzle with colored melted candy wafers for decoration.
5. Allow chocolate to set completely before storing.