Remove cherries from liquid and place on paper towel lined sheet to drain.
Line a cookie sheet with parchment paper.
Combine butter, corn syrup, 1 tablespoon of liquid from cherries and invertase.
Stir until blended.
Gradually add powdered sugar. Mixture should come together and not be too sticky.
Form into i/2" balls and flatten. Place a drained cherry in the middle and wrap to completely cover cherry. Roll to round out ball. Return to prepared sheet.
Place in freezer for at least 30 minutes.
Melt chocolate by microwaving fo 45 seconds, stirring and repeating until smooth and melted.
Dip balls in chocolate with a fork, shaking off excess and return to prepared sheet.
Refrigerate for 15 minutes to set chocolate.
Use a knife to carefully trim excess chocolate from candies.
Place in sealed container and allow to sit for a week or so for invertase to liquify sugar.