Prepare Cherries: Drain the maraschino cherries, ensuring no excess liquid remains. Pat them dry with a paper towel and let sit on a plate to air dry for about 10–15 minutes.

Make Filling: In a mixing bowl, combine sifted powdered sugar, softened salted butter, light corn syrup, pure vanilla extract, and almond extract. Blend on medium speed until smooth and creamy.

Wrap Cherries: Scoop some filling with your hands and encase a cherry. Form a small ball shape and place on a parchment-lined baking sheet.

Chill: Transfer the baking sheet to the refrigerator for at least 30 minutes to firm up the filling.

Melt Coating: Break the chocolate almond bark into pieces and microwave in 30-second intervals until smooth.

Dip Cherries: Dip a chilled cherry ball in the melted chocolate, letting excess chocolate drip off before returning it to parchment paper.

Set Chocolate: Place the baking sheet back in the refrigerator for about 1 hour to set the chocolate.

Optional Decoration: Drizzle melted white chocolate over the set cherries or sprinkle festive toppings for added appeal.