In a medium saucepan, heat cherries, agave, vanilla and almond extract to a simmer

Combine arrowroot and 1 tablespoon water in a small bowl to form a paste

Raise heat a bit and stir the arrowroot paste into the cherry mixture

Stir for about 1 minute until mixture thickens, scraping bottom of the pan with spoon, to evenly distribute the arrowroot, which can tend to settle on the bottom of the pan

Remove cherry mixture from heat and set aside

Melt chocolate in a small saucepan over very low heat

Spoon scant 1 teaspoon of the melted chocolate into each of the candy molds

Spoon one cherry (with some of the sauce) on top of the chocolate

Cover with another scant teaspoon of chocolate

Place in refrigerator to set, about 20-30 minutes

Remove from refrigerator, pop candy out of molds

Serve