1/2 cup kirsch. Place cherries on cutting board. Finely chop into uniform pieces with chef's knife. Combine cherries and kirsch in small bowl. Cover with plastic wrap; let stand at room temperature overnight.

Directions: 1. Preheat oven to 375 degrees F. To toast walnuts, spread on baking sheet. Bake 6 to 8 minutes until lightly browned and fragrant, stirring occasionally.

2. Remove from baking sheet to cutting board; cool slightly. Chop walnuts into uniform pieces with chef's knife, set aside.

3. Spray 9 x 9-inch pan with nonstick cooking spray. Spray inside of heavy large saucepan.

4. Combine sugar, cream, butter and syrup in prepared saucepan. Cook over medium heat until sugar dissolves and mixture comes to a boil, stirring frequently. Wash down sugar crystals. (Dip pastry brush in hot water. Gently brush crystals down into sugar mixture or let them collect on brush bristles. Dip brush frequently into hot water to clean off bristles.)

5. Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mixture but not touching bottom of pan.

6. Continue cooking about 6 minutes or until sugar mixture reaches soft-ball stage (234 degrees F.) on candy thermometer, stirring frequently. If candy thermometer is not available, use cold water test for candy.

7. Remove from heat; let stand 10 minutes. (Do not stir.)

8. Add white chocolate and vanilla; stir 1 minute or until chocolate is melted and mixture is smooth. Stir in cherries and reserved walnuts.

9. Spread evenly in prepared pan with narrow metal spatula. Score into 64 squares by cutting 8 sections lengthwise and 8 sections crosswise halfway through fudge with sharp knife while fudge is still warm.

10. Refrigerate until firm. Cut along score lines into squares. Garnish, if desired. Store in airtight container at room temperature.