Melt a stick of butter/margarine in large bowl. Stir in box of powdered sugar. Add tsp vanilla. Add milk, just enough to make a dough with your hands. This is your fondant.
Drain jar(s) cherries. Pat dry with paper towel.
Working with your fingers, pinch off a small amount of fondant. Flatten and place cherry in middle. Wrap dough around cherry. Roll in a ball then place on a greased cookie sheet. After you have done this to all the cherries, place cookie sheet in refrigerator until candies are firm.
In the meantime, melt the almond bark. This can be done in the microwave. In my original recipe (back in the old days) this called for using a bag of chocolate chips melted in a double boiler with some paraffin. Using almond bark is quicker and taste great.
After cherries are firm, dip in chocolate. Place back on cookie sheet and refrigerate til set. As an added bonus, I also melt a little white chocolate and sling it all over the dark chocolate for an elegant look.