Make indentation in each marshmallow with your finger; insert cherry into indentation, leaving top of cherry partially exposed. Using fork to support bottom of marshmallow, dip, 1 at a time, in chocolate, turning to evenly coat marshmallow and cherry. Gently shake off excess chocolate.
Place on waxed paper-covered baking sheet. Refrigerate 20 to 30 min. or until chocolate is firm.
