Prepare the Cherries: If desired, soak the drained and dried cherries in cherry liqueur or brandy for several hours or overnight. Gently pat them dry again before proceeding.

Make the Sugar Cream: In a medium bowl, cream together the softened butter, powdered sugar, and salt until light and fluffy. Beat in the vanilla extract and invertase powder.

Form the Centers: Wrap a small amount (about 1 teaspoon) of the sugar cream mixture around each cherry, completely encasing it and covering the stem. Gently roll the cherry between your palms to smooth the surface. Place the coated cherries on a parchment-lined baking sheet.

Chill the Centers: Refrigerate the cherry centers for at least 2 hours, or preferably overnight. This firms them up, making them easier to handle during the dipping process.

Melt the Chocolate: In a double boiler or a heat-safe bowl set over a simmering pot of water (making sure the bowl doesn't touch the water), melt the chopped chocolate and shortening (if using), stirring frequently until smooth. Maintain the chocolate at a temperature between 115-120°F (46-49°C).

Dip the Cherries: Remove the chilled cherry centers from the refrigerator. Using a fork or dipping tools, carefully dip each cherry into the melted chocolate, ensuring it is completely covered. Gently tap off any excess chocolate.

Garnish (Optional): Before the chocolate sets, you can sprinkle the cordials with sea salt, chopped nuts, or a drizzle of white chocolate for added visual appeal and flavor.

Set the Chocolate: Place the dipped cherries back on the parchment-lined baking sheet. Refrigerate for 15-20 minutes, or until the chocolate is firm.

Store: Store the finished cherry cordials in an airtight container in a cool, dry place. They are best consumed within 1-2 weeks.