Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Those looked like canned cherries. If they were then it would be quite difficult for the chocolate to adhere. The fruit has to be perfectly dry. Which, I'm guessing, is why the fondant was used. They look very tasty!
Trying to figure out what we like for bacon, cold vs warm smoke, how much smoke, what salt to sugar ratio... So many variables to experiment with, I must say all of our experimentation has been delicious. I was tempted to throw a couple of the Maraschino cherries in with the bacon but the wife put the kibosh to that idea.