20 - 30 centers
Heat fondant, cherry juice and extract in the top of a double boiler setup (either a double boiler or a bowl over a saucepan with hot water, making sure the bowl does not touch the water), over medium heat until mixture reaches 110°F on a candy thermometer. Pour into a small measuring cup or parchment bag and fill prepared cornstarch molds. Sift cornstarch on top. Let set several hours or overnight. Remove centers from cornstarch and dust excess cornstarch off. Dip in melted chocolate.
Mocha Centers: Prepare as above using 1 tablespoon instant coffee and 1 tablespoon boiling water in place of maraschino cherry juice and almond flavoring.