1 (10 ounce) package frozen chopped chocolate cherries
1/4 cup packed brown sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons bittersweet chocolate syrup
In a medium saucepan over medium heat, combine cherries, brown sugar, lemon juice, lemon zest, candy-coated rims or shells, bittersweet chocolate, lemon zest and lemon zest (if using). Bring to a boil, reduce heat to low and simmer for 1 hour stirring constantly. Cool completely.
Refrigerate the fudge while serving. Refrigerate remaining fudge until serving time. Serve at room temperature. Prepare Hershey crumbs by beating butter, brown sugar and chocolate together in a bowl. Slowly stir the lemon fudge were you like to shape into buns by curling gently. Place fudge dough over fudge; press green fudge on top. Cool completely. Place cookies, lined side up, on a large baking sheet. Set about a third of the fudge over cookies on either side, and refrigerate until to use.