So, I see where we can fix cracks in the fondant when it happens but is there a reason the fondant sometime seems to be more in the mood to crack? Is it too dry?
On another note, can you use the fondant over again if you pull it off a meringue buttercream frosted cake?
If the fondant cracks, it is too dry. If you knead it on powdered sugar or corn starch, try kneading it on a plastic mat with a bit of shortening. You can then use the mat to transfer the fondant.
I have re-rolled fondant, depending on how much icing is stuck to the fondant.