1 ¾cupsspiced rummore or less to cover the cherries
1 ½cupsdark chocolate
1teaspoonshorteningoptional, may not be needed
Drain the cherries, reserving the juice for another purpose. It will not be used in this recipe but is great for cocktails and more.
Place the cherries in a quart-sized mason jar or other container. Cover completely with spiced rum. Seal and refrigerate for at least 24 hours, up to 72 hours. The longer the cherries sit in the rum, the stronger they will taste.
Next, drain the rum-soaked cherries. Keep this cherry-infused rum. It is SO good for cocktails. Place the cherries on layers of paper towels for 10 minutes. This step ensures that the chocolate coating will cling to the fruit.
Line a tray or platter with parchment paper. Place the decorative sugar into a shallow dish or bowl.
Melt the dark chocolate according to package directions. Use a small bowl that is deep enough to dip the cherries into. I used the Dark Chocolate Bada Bing Bada Boom from Chocoley Chocolate. Refer to the brand you use for specific directions.
If the chocolate is too thick, stir in about a teaspoon of shortening until melted and the chocolate is smooth.
While the chocolate is warm, dip the cherries one at a time. First dip into the chocolate then into the sugar.
Place the dipped cherries onto the prepared parchment. When done dipping all of the cherries, refrigerate until set.