Drain cherries, pat dry with paper towels. Set aside.
Combine butter, syrup, and salt. Blend in powdered sugar. Knead until smooth.
Shape 1/2-1 teaspoon of the mixture around each cherry. Place on a wax paper covered cookie sheet. Chill.
In a heatproof medium bowl, combine the chocolate chips and shortening. Place the bowl over a small saucepan with and inch or two of water, over low heat. Stir occasionally, until the chocolate is completely melted. Keep the bowl over the water, do not boil.
Remove cherries from refrigerator and dip each cherry in chocolate. Place the cherries back on the cookie sheet. Pleace the chocolate-covered cherries back into the refrigerator for about 2 hours.
Once they are set you can transfer them to an airtight container with wax paper between each layer. Will keep in the refrigerator for up to 1 month.
Remove from refrigerator about 15 minutes before serving.
