See Below

Marzipan in cherries coated with white chocolate

The marzipan: Prepare a frosting sugar by cooking 200 g sugar and 50
ml water, a stick of vanilla or few drops of vanilla essence. Cook on
a very low heat until the syrup becomes very thick and sticky. If you
use a density meter it should read 37 to 38 degrees.

Mix with 250 g peeled almonds which have been ground to a very fine
powder, on a marble surface. We obtain a white paste used in all
recipes for petits fours.

The cherries: They can be fresh, brandied or sugared. Take the pips
out. If they are too wet, roll them in some icing sugar to dry them.

The chocolate coating: 125 g white chocolate melted with 3 Tspoons
water and kept warm in a double boiler.

Divide the marzipan into small balls. Take one ball, shape it around
one cherry. Skew it on a tooth stick and dip it into the chocolate.
Cool on a marble.