COATED CHERRIES.
Take as large and as round candied cherries as possible, and coat them in the same manner as you do the other centers, using a rose colored and flavored bon-bon cream for the coating and sprinkle chopped pistachio nuts on top, or leave them plain if desired. These makes a delicious bon-bon, but will not keep as long as the others, as the coating becomes hard in a few days, whereas it does not on the ones with the chopped fruit or nut centers.