Wash and throughly dry your strawberries and cherries. If you do not dry them well enough, the chocolate may have trouble sticking.
Put a small pot on your stove over medium/high heat and add a few centimetres of water. Find a heat-safe bowl you can fit over the pot so that the bottom of the bowl is above the boiling water (this will allow the steam to melt the chocolate). Place dark chocolate in the bowl.
Stir the chocolate with a long spoon or spatula until fully melted. Steam may escape from around the bowl, so be careful your hand isn’t burnt. When perfectly melted, the chocolate will be smooth, glossy and run easily off the edge of a spoon or spatula. Remove from the heat.
Dip each of the strawberries and cherries into the chocolate. Keep a small part of the top of the strawberry or cherry free of chocolate so that part of the fruit can be seen. Place on some greaseproof paper to cool.
Melt More Chocolate:
Repeat step 2 and 3 for the white chocolate. Use a fork to give your chocolate covered fruit a beautiful white chocolate pattern.