Clean and dry about a quarter pound of the pitted maraschino cherries. Set aside.

Put 8 oz. of dark chocolate wafers in a bowl. Pour 4 oz. of heavy cream into heavy bottomed sauce pan and heat on medium heat till boil. Pour hot cream into bowl with the dark chocolate and let sit for a minute. Then, slowly stir, being careful to not incorporate too much air. Set ganache aside.

When ganache is slightly warm – just about body temperature -- pour into piping bag and pipe into cherries where pit used to be. Set aside.

Melt 3 oz. of Red wafers and 1 oz. of Vanilla wafers in bowl to create a Dark Pink color. Holding each cherry by its stem, dip most of it in this mixture and let set on a parchment paper covered cookie sheet. Melt 2 oz. of Red candy wafers and 2 oz. of White candy wafers to create a Pink. Dip part of one side of the cherry into the mixture to create part of the ombré effect. Let candy set on the same cookie sheet. Melt 1 oz. of Red candy wafers and 3 oz. of White candy wafers to create a Light Pink and dip the other side of the cherry into the mixture to complete the ombré effect. Let candy set on the same cookie sheet. Note: this setting time is not necessarily included in the project time.