Combine sugar, butter, cherry juice and
lemon juice; chill 1-2 hours.
Drain maraschino cherries and chill thoroughly.
Make balls of dough the size of a cherry;
flatten, and wrap around, sealing edges.
Freeze 1/2 hour or more.
In a double boiler, melt chocolate chips
together with wax. Reduce heat and dip frozen,
dough-coated cherries. Dry on waxed paper.
Place into bonbon papers. Keep refrigerated
until the day candy is to be eaten,
or the chocolate gets dull,
and the center begins to crystallize.