Line an 8×8-inch pan with parchment paper.
Place the diced cherries on a plate and pat them dry thoroughly with a paper towel. It’s essential to remove as much liquid as possible to avoid excess moisture in the fudge.
In a medium-sized saucepan, add the butter, sugar, heavy cream, and salt. Stir over medium-high heat until the sugar and butter have melted.
Bring the mixture to a boil and insert a candy thermometer. Stir frequently while cooking the fudge.
When the thermometer reads 235°F (soft-ball stage), remove the pan from the heat.
Slowly stir in the white chocolate chips and marshmallow cream until fully melted and smooth.
Add the pink food coloring and stir until evenly distributed.
Gently fold in the chopped cherries, ensuring they are well incorporated.
Pour the fudge mixture into the prepared pan and spread it evenly with a spatula.
Allow the fudge to set at room temperature for 3-4 hours.
Once set, cut the fudge into 1-inch squares before serving.