Place softened butter and corn syrup in a stand mixer. Mix thoroughly. Slowly add the powdered sugar and mix until a dough forms.
Refrigerate dough for two hours until it stiffens and is easy to work with.
Prepare cherries by draining their juice, rinsing them with water and drying them.
Line a baking sheet with parchment paper so that cherries can be placed here to set up.
Melt the chocolate in a double boiler pan and stir in coconut oil until completely smooth.
Use about 1 teaspoon of dough and roll it out thin. Wrap it around each individual cherry. And place them back in the refrigerator.
Dip each cherry into the melted chocolate, then place them on parchment paper to set up. If your cherries do not have stems, place them on a fork to dip them into the melted chocolate.
Allow the chocolate to harden. To speed up the hardening process, place the cherries in the refrigerator.
Once your cherries are set, place them in an airtight container at room temperature. All them to sit for 2-4 weeks. The longer they sit, the more liquified the center becomes, giving you the perfect Cella’s chocolate covered cherries.