Can cherry cordials be made with rolled fondant? Through my minimal research, it looks like I can melt the rolled fondant, thin it with cherry juice as necessary and pour into the chocolate shell before sealing it (using a mold). Is this correct or am I totally misunderstanding the process?

totally misunderstanding because they use the same names -- it's not you --

so the fondant for petie fours is a liquidy substance but then there's the fondant for making cordials -- it is firm and pick-up-able like rolling fondant but it's not rolled fondant -- see what i mean -- it's not you -- so you make or buy the cordial filling aka fondant and right before you wrap it around the cherry you add this stuff called invertase and after you close them up the invvertase liquifies the fondant -- so you get the cherry swimming in the chocolate case -- so. much. fun.

*petit fours

-K8memphis, off topic but I wanted to say this from so long...You have answer/knowledge about almost everything in baking world. I am so Wwowed :) 

minileo -- that's just the sweetest for you to say -- thank you!

i meant to say "sweetest thing for you to say"  thanks again