Pour the cold cherry juice into a small, heavy-bottomed saucepan. Evenly sprinkle the gelatin powder over the top of the juice. Give it a gentle stir and let it sit at room temperature for 10 minutes to bloom and absorb the liquid.
Add the sugar and fresh lemon juice to the saucepan with the bloomed gelatin. Place the pan over the lowest heat possible. Stir continuously with a whisk or silicone spatula to break up any lumps.
Let the mixture sit on the counter for 2-3 minutes so any surface foam can settle. Using a confectionery dropper (pipette) or a small measuring pitcher, carefully pour the warm cherry liquid into the cavities of your silicone mold. Transfer the mold to the refrigerator for 1.5 to 2 hours until fully set.
Pop the set cherry gummies out of the silicone mold. Lay them out on a sheet of parchment paper, making sure they do not touch each other. Leave the gummies at room temperature for 3 to 4 hours (or overnight). During this time, excess moisture from the surface evaporates. This makes the candy denser, chewier, and prevents it from absorbing the sugar later.
In a small, dry bowl, thoroughly mix the fine sugar, citric acid, and cornstarch. The cornstarch acts as a moisture barrier, keeping the sugar crystals from melting upon contact with the gelatin.
Toss the air-dried gummies into the sour mix in small batches, coating them completely. Transfer the finished candies to a fine-mesh strainer and shake gently to remove any excess powder.
