I thought chocolate-covered cherries looked disgusting and went years without even trying them, but once I did, I found out they were nothing like I expected, and that they actually tasted pretty darn good.
I rarely ever eat them now, but thought this page was interesting, comparing three major mass-produced brands.
Also, who knew the science behind these candies? Not me!
Excerpt: "If you study a chocolate covered cherry you'll note that there isn't a hole or seam on the chocolate where you could shoot the inside into it. To create a chocolate covered cherry you first take a cherry and coat it with an enzyme called invertase. This is usually in the fondant, which when cooled can be molded into any shape. It is this shape that is dipped in chocolate. As the chocolate covered cherries sit for a few weeks the enzyme slowly breaks down the outside of the cherry which creates the liquid inside the chocolate shell."