Cherry Bombs recipe

1 (16 ounce) jar maraschino cherries with stems
4 ounces high quality light rum
8 ounces semisweet chocolate chips

Drain and rinse cherries. Pour the rum into an airtight container, add the cherries and marinate for 2 to 3 hours.

Remove cherries from rum, place on paper towels, drain and pat dry.

Slowly melt chocolate chips over low heat. Holding a cherry by the stem, dip bottom half of cherry in chocolate. Place on wax paper to cool and set.

Makes 40 cherries.