Getting the marzipan cherry filling into the centre of these delightful chocolates is surprisingly simple, but no need to tell your guests as they wonder at the look - and taste - of them.
10 oz (283 g) 70% dark chocolate, chopped
6 oz (170 g) milk chocolate, chopped
1 pkg (200 g) marzipan
1/2 cup (125 mL) glacé cherries
10 glacé cherries, cut in thirds
In heatproof bowl over saucepan of hot (not boiling) water, melt together half each of the dark and milk chocolates until smooth. Pour by about 1 tsp into 1-3/4-inch (4.5 cm) wide candy cups. Refrigerate until firm, about 30 minutes.
Meanwhile, in food processor, pulse marzipan with cherries until smooth paste forms. Roll by fully rounded 1 tsp into balls. Gently press balls into candy cups, flattening tops almost but not all the way to edge.
In heatproof bowl over saucepan of hot (not boiling) water, melt together remaining dark and milk chocolates; pour by 1 tsp over filling to cover, smoothing tops. Refrigerate for 10 minutes.
Garnish: Top each chocolate with 1 cherry piece. Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week.)