In a lg bowl, mix powdered sugar, corn syrup, vanilla and butter. Knead mixture until smooth. Cover and chill 1-2 hours (or overnight) in refrigerator.
Drain cherries, being careful to leave stems attached. Wrap each cherry with some of the sugar dough, shaping into balls. Arrange, stem up on baking sheets covered with waxed paper. Cover and refrigerate 30 min. or until set.
Chop up the almond bark. Place half in top of double boiler and add one package of the Chocolate chips. Stir frequently, just until bark and chocolate melt. Remove from heat.
Work with one cherry at a time. Lift by stem and dunk into the melted chocolate. Allow excess chocolate to drip into the pan. Arrange cherry stem up on a baking sheet lined with waxed paper. Repeat with remaining cherries.
If a cherry does not have a stem. use a fork to submerge cherry in chocolate and to lift out.
If chocolate mixture becomes too thick for dipping, return to heat and cook and stir just until smooth enough for dipping.
When most of the chocolate mixture has been used, add the remaining almond bark and chocolate chips to the pan. Repeat until all cherries have been dipped.
Let chocolate-covered cherries stand until cold and firm. If desired, place each candy in a decorative paper cup for candies and mini muffins. Arrange candies in an airtight container and store at cool room temperature.