In a large saucepan, cook marshmallows, white chocolate, and butter on low heat until melted and smooth.
Stir in a few drops of red food coloring to tint the mixture pink.
Line a baking sheet with wax paper. Pour marshmallow mixture over popcorn and cherries; toss gently until well coated.
With wet or buttered hands (I sprayed mine lightly with cooking spray), shape mixture into 3 1/2 to 4 inch hearts. You can use a cookie cutter to help shape them, or do it by hand.
Insert a lollipop stick in the base of each heart. Place on the wax paper to cool completely.
Melt the chocolate chips and drizzle it over the hearts. They look cute wrapped in cellophane and tied with ribbon, or standing up in a vase or jar as a candy bouquet!
Notes
You will need sucker sticks or bamboo skewers for these heart bouquets.