Maraschino cherries, drained and dipped first in melted fondant flavored with almond, and then coated with chocolate, are delicious.
Bits of candied pineapple dipped into fondant flavored with pineapple, lemon or orange and then coated with the chocolate, are fine.
Work some thick pear preserves into fondant, add a little chopped candied ginger, and when cool coat with chocolate. Or before coating them with chocolate dip in fondant flavored with lemon or vanilla.
Peach preserves dried in the oven, cooled and dipped in almond flavored fondant, then coated with chocolate, is another good combination.
Whole strawberry preserves, drained of all juice, rolled in powdered sugar, then coated with chocolate, are delicious.
Chopped candied cherries mixed into melted fondant either flavored with vanilla or almond, formed into bonbon shape, then coated with melted chocolate, are fine. Some of these cherry centers may be left white and red, or the fondant used can be colored rose and pink with a few drops of red fruit coloring.
Candied lemon rind, orange rind or citron can be cut up into small pieces, worked into fondant, and then coated with chocolate. Yellow fondant flavored with orange or lemon can be used with orange and lemon rind.
Stiff marmalades and jellies can be cut into fancy shapes, dipped into melted fondant of different flavors, and when cool coated with chocolate.
Dates and raisins chopped fine and worked into fondant make excellent centers. Mix some chopped dates with maple fondant for these centers. Chopped dates and chopped figs or raisins combined and worked into maple fondant are delicious.