In a high powered blender (i.e. Blendtec with the Twister Jar) or food processor, blend the dried Montmorency tart cherries until they become a paste. If you’re having trouble with them, add a few teaspoons of warm water or Montmorency tart cherry juice to help loosen them up.

Meanwhile, temper the chocolate. With the back of a small spoon, paint the bottom and sides of your mini candy cup paper or foil liners with the chocolate. These should harden by the time you’re ready to fill them.

Fill with a 1/2-teaspoon of cherry paste. If the paste becomes hard again, simply microwave for a few seconds until it’s pliable.

Spoon chocolate on top of the cherry paste to fill the cups completely. Allow them to sit at room temperature until hard.

Store in an airtight container.

Recipe courtesy of Caroline Edwards, Chocolateandcarrots.com