The first chilly day of fall always does something to me. I come home from the office, kick off my heels, and head straight for the kitchen, searching for comfort in a project that feels both playful and rewarding. On this particular evening, my teenage daughter dropped her backpack on the floor and asked if we could make “something sweet but fancy.” That’s how these chocolate covered cherries came into play.
They remind me of the candy boxes my grandmother used to keep hidden in her cupboard—those mysterious little chocolates filled with syrupy cherries that always felt too grown-up for me as a kid. Except now, I get to make them myself, and they’re ten times better. No mystery fillings, just real maraschino cherries tucked into a creamy center, then dipped in glossy chocolate until they shine.
My husband wandered into the kitchen halfway through, eyeing the bowl of melted chocolate like it was liquid gold. My son, meanwhile, tried to sneak a cherry straight from the jar before I swatted his hand away. That’s the beauty of recipes like this, everyone wants to get involved, even if it’s just taste-testing along the way.
So here’s how we did it: a recipe that’s equal parts nostalgic, fun, and absolutely delicious.
Short Description
Chocolate covered cherries are a classic treat made with maraschino cherries wrapped in a creamy filling, dipped in smooth chocolate, and chilled until set. Perfect for gifting, parties, or enjoying at home.
Key Ingredients
- 10 ounces maraschino cherries with stems, drained and patted dry (about 32–36 cherries)
- 2¼ cups powdered sugar, sifted
- 4 tablespoons salted butter, softened
- 2 tablespoons light corn syrup
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 12 ounces chocolate almond bark, broken into smaller chunks
Tools Needed
- Large mixing bowl
- Hand mixer or sturdy whisk
- Spatula
- Parchment-lined baking sheet
- Microwave-safe bowl
- Fork or dipping tool
Cooking Instructions
Step 1: Make the Filling
In a large bowl, mix powdered sugar, softened butter, corn syrup, vanilla, and almond extract until smooth and creamy. This becomes the sweet base that surrounds the cherries.
Step 2: Coat the Cherries
Gently fold the drained cherries into the filling mixture. Each cherry should be evenly coated.
Step 3: Shape the Cherry Balls
Line a baking sheet with parchment. Using your hands, shape the coated cherries into small balls, making sure each cherry is completely enclosed. Place them on the sheet.
Step 4: Chill the Cherries
Refrigerate for about 30 minutes until the cherry balls are firm enough to handle.
Step 5: Melt the Chocolate
Microwave the chocolate almond bark in 30-second bursts, stirring between each, until smooth and glossy.
Step 6: Dip the Cherries
Use a fork or dipping tool to dip each cherry ball into the melted chocolate, letting the excess drip off before placing it back on the parchment.
Step 7: Set the Chocolate
Chill in the refrigerator for about 1 hour until the chocolate hardens and the cherries are ready to enjoy.
Why You’ll Love This Recipe
Rich and Elegant: Smooth chocolate paired with sweet cherries feels indulgent without being fussy.
Simple Process: No complicated steps—just mix, chill, dip, and set.
Kid-Friendly: A fun treat for little helpers who love dipping and decorating.
Gift-Worthy: Perfect for holiday boxes, dinner parties, or thoughtful homemade presents.
Make-Ahead Friendly: They can be made in advance and stored for days.
Mistakes to Avoid & Solutions
Not drying cherries well enough: Extra moisture causes the filling to slip. Pat cherries thoroughly with paper towels before coating.
Skipping the chilling step: If you don’t chill the cherry balls, they’ll fall apart in the chocolate. Always let them firm up.
Overheating chocolate: Chocolate burns easily in the microwave. Heat in short bursts and stir often.
Too much filling around cherries: Thick coating makes them hard to dip. Use just enough to cover.
Uneven chocolate coating: If chocolate clumps, thin it by adding ½ teaspoon of vegetable oil.
Serving and Pairing Suggestions
Serve on a holiday dessert tray alongside cookies and truffles.
Pair with a hot cup of coffee, black tea, or even a glass of red wine.
Add them to a cake stand at birthday parties or anniversaries.
Present in small candy boxes tied with ribbon for gifts.
Storage and Reheating Tips
Store in an airtight container in the refrigerator for up to 2 weeks.
For best flavor, let cherries sit at room temperature for 5–10 minutes before serving.
Do not freeze—chocolate may crack and cherries can release too much liquid.
FAQs
1. Can I use fresh cherries instead of maraschino?
Yes, but fresh cherries release more juice. Pit them, pat dry, and work quickly to prevent sogginess.
2. Do I have to use almond bark?
No, good-quality dark or milk chocolate works too. Just temper it properly for a glossy finish.
3. Can I add liquor to the filling?
Yes, a teaspoon of cherry liqueur or brandy can be mixed into the filling for a grown-up twist.
4. How do I prevent sticky hands when shaping?
Dust your hands lightly with powdered sugar or wear food-safe gloves.
5. Can I double the recipe for a crowd?
Absolutely. Just work in batches when dipping so the chocolate stays smooth.
Tips & Tricks
For a professional finish, drizzle white chocolate over the set cherries.
Keep a small spoon handy for covering tricky spots with chocolate.
Chill your dipping fork before use, it helps the chocolate set faster.
If gifting, place each cherry in a mini cupcake liner for neat presentation.
Recipe Variations
Dark Chocolate Cherries: Swap almond bark for dark chocolate for a more intense flavor.
White Chocolate Cherries: Use white chocolate and add red or green sprinkles for a festive look.
Nutty Crunch Cherries: Roll dipped cherries in finely chopped pecans or almonds before chilling.
Boozy Cherries: Soak cherries in brandy overnight before making. Drain well before coating.
Holiday Cherries: Add peppermint extract to the filling and sprinkle crushed candy cane on top.
Final Thoughts
These chocolate covered cherries ended up being the highlight of that chilly evening. My daughter claimed them as “fancy enough for Instagram,” while my husband quietly tucked a few into his lunch bag for the next day. They’re the kind of treat that makes a regular Tuesday feel like a celebration.
What makes them special isn’t just the glossy chocolate shell or the sweet burst of cherry inside, it’s the fact that they’re made at home, with laughter and a little chaos in the kitchen. They remind me that joy can be as simple as melting chocolate and rolling sticky little balls with my kids.
So the next time you’re craving a sweet bite that feels a bit more special, give these a try. They’re fun, fuss-free, and guaranteed to disappear faster than you think. And who knows, you might even find yourself making a second batch before the first one’s gone.
Chocolate Covered Cherries
Ingredients
- 10 ounces maraschino cherries with stems drained and patted dry (about 32–36 cherries)
- 2¼ cups powdered sugar sifted
- 4 tablespoons salted butter softened
- 2 tablespoons light corn syrup
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 12 ounces chocolate almond bark broken into smaller chunks
Instructions
- Mix powdered sugar, softened butter, corn syrup, vanilla, and almond extract in a large bowl until smooth and creamy.
- Fold in the drained cherries so each is well coated.
- Line a baking sheet with parchment and shape the coated cherries into small balls, enclosing each one completely.
- Refrigerate for 30 minutes until firm.
- Melt the chocolate almond bark in 30-second intervals in the microwave, stirring until glossy.
- Dip each cherry ball into the melted chocolate, letting excess drip off before returning to the sheet. Chill for 1 hour until the chocolate hardens.
