This little treat started as a cheeky idea for a holiday cookie exchange and quickly became one of my favorite make-ahead appetizers to bring to parties. Fireball Cherry Bombs are vibrantly colored, boozy, and impossibly easy to put together. I first made them during a snowy December when I wanted something festive that combined the nostalgia of maraschino cherries with a grown-up kick. The first tray vanished within minutes, and since then this has been my go-to for last-minute gatherings and unexpected guests.

What makes these so special is the contrast in textures and flavors: the sweet, syrupy cherry softened by a brief soak in cinnamon whiskey, a crisp shell of white chocolate, and the playful crunch of colored sanding sugar. They look elegant on a platter but require minimal technique, making them perfect for cooks who want a high-impact bite with very little fuss. I love how the stems make them easy to pick up and display like edible ornaments — a real conversation starter at any event.

Ingredients

• Maraschino cherries with stems (10 ounces): Choose jars with firm, plump cherries and intact stems; stems make them easy to dip and present. Brands like Luxardo or bright supermarket maraschinos both work, but pick the firmer fruit to avoid split skins.
• Fireball cinnamon whiskey (1/4 cup): Adds a warm cinnamon bite and boozy depth. Substitute another cinnamon liqueur if desired, but measure carefully to keep the balance between sweet and spirited.
• White chocolate melting wafers (5 ounces): Use high-quality melting wafers such as Ghirardelli or confectionery melting discs for consistent melting and a smooth coating. Avoid low-quality chocolate that seizes or becomes grainy.
• Colored sanding sugar sprinkles (1/4 cup): Adds sparkle, a little crunch, and color contrast. Opt for coarse sanding sugar rather than fine glitter sprinkles so it adheres better to the warm chocolate.

Instructions

Prepare the Soak:Open the jar of cherries and carefully drain off 1/4 cup of the juice into a measuring cup. Replace that drained liquid with 1/4 cup of Fireball cinnamon whiskey, secure the lid, and gently shake the jar to combine. Refrigerate at least 1 hour; overnight soaking intensifies the cinnamon whiskey flavor. The goal is to infuse the cherries without turning them mushy.Drain and Dry:Line a large plate with a paper towel. Pour the cherries into a colander and let them drain stem-side up on the plate. Pat each cherry gently with another paper towel to remove surface moisture. Excess liquid prevents the chocolate from adhering, so take the extra minute to dry them well but gently to avoid bruising the fruit.Melt the Coating:Place 5 ounces of white chocolate melting wafers in a small microwave-safe bowl. Heat on medium power in 30-second increments, stirring thoroughly between each burst until smooth and glossy. Aim for a silky texture without overheating; if the chocolate looks grainy, a small splash of neutral oil can rescue it. Follow the wafer packaging instructions when available.Dip in Chocolate:Hold each cherry by the stem and dip into the melted white chocolate until nearly covered, leaving a small area near the stem to ensure it stays easy to pick up. Let excess chocolate drip back into the bowl, then use a gentle shake to remove heavy drips. Work quickly — the chocolate sets faster if it cools on the fruit.Add the Sprinkles:Immediately roll or dip the chocolate-coated cherry into the sanding sugar, turning so the sugar adheres to the warm chocolate. Place each finished cherry onto a parchment-lined plate with at least a half-inch of space between pieces. The sugar provides a decorative finish and extra texture that contrasts with the smooth coating.Chill to Set:Refrigerate the plated cherries for 30 minutes to allow the chocolate to firm up. Hold refrigerated until serving; allow 5 minutes at room temperature to take the chill off for optimal flavor. If you soaked the cherries overnight, their interior will be pleasantly boozy without being overpowering.

Storage Tips

Store completed Fireball Cherry Bombs in a single layer in an airtight container in the refrigerator for up to three days. If you need more time, freeze them flat on a parchment-lined tray until firm, then transfer to a freezer-safe container with parchment between layers to prevent sticking; they will keep for about one month. To serve from frozen, move them to the refrigerator for 30 minutes, then allow 5 minutes at room temperature to remove the chill. Avoid airtight long-term room temperature storage since the filling contains alcohol and refrigerated cherries hold their texture best.

Ingredient Substitutions

If you don’t have Fireball, substitute another cinnamon liqueur or a mix of cinnamon simple syrup and a neutral spirit at the same volume, though the flavor will be sweeter and less spicy. Swap white chocolate wafers for white candy coating if you need easier handling, or try milk or dark chocolate for a richer contrast; darker coatings will mute the visual brightness. For a nonalcoholic version, replace the whiskey with the reserved cherry juice or a cinnamon syrup. Use gluten-free sanding sugar if you need to keep the treats safe for gluten-sensitive guests.

Serving Suggestions

Arrange these on a decorative platter with rosemary sprigs or small edible flowers for holiday flair, or serve alongside small glasses of sparkling wine so guests can sip as they nibble. They pair well with creamy cheeses on a dessert board or cut open and spooned over vanilla ice cream for a grown-up sundae. For cocktails, drop a cherry into an old-fashioned or a sparkling cocktail as a boozy garnish. They also make charming edible favors when wrapped in cellophane and tied with twine.

Cultural Background

The concept of boozy fruit has long been part of European and American culinary traditions, from rum-soaked raisins in Christmas puddings to brandied cherries used in classic cocktails. Maraschino cherries themselves originated in Europe and became an American staple in the 19th and 20th centuries, prized for their shelf stability and bright color. Pairing them with cinnamon whiskey offers a contemporary twist, merging nostalgic flavors with modern craft spirits to create a pop-friendly bite that nods to both classic dessert garnishes and cocktail culture.

Seasonal Adaptations

For winter gatherings emphasize the holiday palette—use red and green sanding sugar and serve with spiced mulled wine. In summer swap the sanding sugar for crushed freeze-dried fruit or toasted coconut for a lighter, brighter presentation. For Valentine’s Day, use heart-shaped sprinkles or dip half the cherry in dark chocolate and half in white chocolate for a dramatic two-tone effect. Small technique changes like chilling time and chocolate choice make these easy to adapt for any season.

Meal Prep Tips

Prepare the cherries a day ahead: soak them in the Fireball overnight to deepen flavor, then drain and dry shortly before melting the chocolate. Melt the coating and set up a dipping station with the chocolate bowl, sanding sugar, and parchment-lined tray for efficient assembly. Work in small batches to prevent the chocolate from cooling and thickening. Label containers with the date and store single-layered to avoid damage. This approach keeps active time minimal on the day of your event.

These Fireball Cherry Bombs are a playful, nostalgic, and surprisingly sophisticated treat that’s easy to scale and prepare ahead. Whether you’re hosting a party or making a small batch to enjoy with friends, they deliver wow factor with very little effort. Give them a try and then make them your own—swap coatings, change sugars, or experiment with different liqueurs for new flavor notes.