Gather and prep all ingredients.

Line a 9x13 squared edge baking pan with parchment paper. Make sure to leave an excess of paper for lifting the fudge. Set up a double boiler with hot water in the base section and place on medium heat, Add chocolate chips to the upper pot. Heat the water to a very soft simmer in the base pan. Begin carefully stirring the chocolate to aid melting and prevent scorching.

Add the butter as you continue stirring. When the chocolate chips are nearly all melted, add in the sweetened condensed milk. Continue mixing with the stacked double boiler, but turn off the heat to prevent scorching. When well mixed, add the vanilla and combine.

Next, fold in the sliced cherries.

Gently, add the chopped walnuts.

When all of the ingredients are well mixed together, use a rubber spatula to spoon out the fudge into the parchment paper-lined baking pan. Smooth out and level the fudge while it is still warm. Cover and place the fudge in the fridge for at least 3-4 hours, until fudge has completely set.

Once set, lift the fudge out of the glass pan using the parchment paper to pull it out. Plan and pre-score your lines to cut the fudge into pieces. This step will help you test if your fudge has chilled enough to cut (if not, lift it back into the pan and chill a while longer).

Cut fudge into the desired size pieces. With gentle determination and a bit of patience, carefully slide a wide blade knife between fudge and the parchment paper. Place individual pieces of fudge onto precut squares of clean parchment paper, or mini muffin liner cups.

Tedious but well worth the effort, continue to work through the entire slab of fudge, packaging the pieces of candy in airtight gift bags or containers.

Store in the frig, but bring to room temperature for serving. Enjoy!!