Drain cherries and set on paper towels to dry.

Stir together butter and corn syrup in a medium bowl until smooth.

Mix in confectioners' sugar and knead to form a dough.

Wrap each cherry in about 1 teaspoon dough. Chill in the refrigerator until firm.

Melt chocolate discs in a heavy saucepan over low heat, or microwave at 50% power for 30 second intervals, staring until smooth.

Holding onto the stem, dip each cherry into coating and place on waxed paper-lined sheet trays. Chill in the refrigerator until coating is set. Store in an airtight container in a cool place.