Drain the cherry jar and refill it with kirsch one week before cooking.
Drain the cherries and reserve the kirsch after one week.
Line a 40x35cm baking tray with baking parchment.
Place 200g of broken chocolate in a bowl.
Heat the cream and butter in a saucepan until simmering.
Pour the hot cream over the chocolate, stir until melted, and add two tablespoons of reserved kirsch.
Cool the mixture for one hour then spoon 20 tall mounds onto the tray.
Press a cherry into each mound and chill in the fridge for 15 minutes.
Melt the remaining chocolate over a bain-marie to 42°C then cool it to 32°C.
Dip each mound into the tempered chocolate using forks and place on the tray to set.
Decorate the tops with edible gold paint if desired.