This batch of Fireball Cherry Bombs started as a last minute idea for a holiday cookie swap and quickly became one of those small but dangerous treats everyone asks for by name. I first combined maraschino cherries and cinnamon whiskey one cold December evening when I wanted a simple, showy confection that did not require baking. The result was a glossy, sweet cherry with a bright flash of whiskey heat wrapped in a smooth white chocolate shell and finished with crunchy colored sanding sugar. Each bite is a contrast of juicy fruit, warming spice, and a sweet crunchy finish that disappears in a few delicious seconds.

I keep a jar of these in the fridge when guests arrive because they are endlessly festive and require almost no hands on time. They work for adult holiday gatherings, as a dessert garnish, or as an edible cocktail nibble. The stems make them playful to serve, and the white chocolate keeps the Fireball flavor contained until you bite through where the heat blooms. If you like a quick sweet with a grown up kick, these are for you.

Ingredients

• 10 ounces maraschino cherries with stems Look for a jarred brand you trust, packed in light syrup. Cherries with firm texture hold up better after soaking. Buying a 10 ounce jar gives you roughly 18 to 22 cherries depending on size.
• 1/4 cup Fireball cinnamon whiskey This is the flavor anchor. Use Fireball for a distinct cinnamon heat, or substitute another cinnamon whiskey if preferred. Measure in a standard US measuring cup.
• 5 ounces white chocolate melting wafers Use melting wafers for smooth melting and set up, such as 5 ounces taken from a 10 ounce Ghirardelli melting wafer package. White chocolate chips can work but may need added vegetable shortening for shine.
• 1/4 cup colored sanding sugar sprinkles Choose a fine sanding sugar so it adheres well to the melted chocolate and gives a festive crunch. Keep extra on hand for uneven coverage.

Instructions

Soak the cherriesOpen the jar of maraschino cherries and drain off one quarter cup of the syrup into a small measuring cup. Reserve the lid to reseal the jar. Pour one quarter cup of Fireball cinnamon whiskey into the jar to replace the drained syrup. Put the lid back on and shake gently to distribute the whiskey. Refrigerate for at least one hour to allow infusion, or up to overnight for stronger cinnamon heat. The alcohol both flavors the cherry and replaces some syrup so the cherries remain plump.Dry the cherriesRemove the cherries from the jar and place them stem side up on a plate lined with paper towels. Drain and then blot each cherry with another towel until the exterior surface feels only slightly tacky. Removing excess surface liquid prevents the white chocolate from seizing and helps the sanding sugar adhere cleanly.Melt the white chocolatePlace the white chocolate wafers in a microwave safe bowl. Heat in thirty second bursts, stirring thoroughly between each interval until fully melted and glossy. If using a double boiler, heat gently over simmering water and stir until smooth. Avoid overheating, which can make white chocolate grainy. A smooth, glossy melt gives the best coating.Dip and decorateHold each cherry by the stem and dip it into the melted white chocolate until nearly covered. Allow excess chocolate to run back into the bowl, then immediately roll the coated cherry in a shallow bowl of sanding sugar until evenly covered. Place the decorated cherry on parchment to set. Work quickly but carefully; if the chocolate starts to thicken, rewarm briefly to keep it fluid.Chill and serveOnce all cherries are coated, transfer them to the refrigerator for thirty minutes to allow the chocolate to firm up. Keep chilled until serving. For best texture serve within two days, though the cherries will keep up to four days refrigerated. If you plan to transport them, pack in a chilled container with parchment layers to prevent sticking.

Storage Tips

Store chilled in a shallow airtight container lined with parchment or waxed paper. Arrange cherries in a single layer or separate layers with additional parchment to prevent sticking. Refrigerated, they keep at peak quality for two to four days. For longer storage freeze in a single layer on a tray until solid then transfer to a freezer safe container for up to three months. Thaw in the refrigerator for several hours before serving. Avoid room temperature storage for more than two hours because the white chocolate will soften and the Fireball infusion can start to affect texture.

Ingredient Substitutions

If you cannot find white chocolate melting wafers use high quality white chocolate bars chopped finely, and stir gently until smooth. For a dairy free version use vegan white coating wafers available at specialty stores. Swap Fireball for another cinnamon whiskey or for spiced rum if you prefer a different profile. If you want less alcohol flavor replace part of the Fireball with reserved cherry syrup. For a stronger crunch use coarse sugar crystals instead of sanding sugar, keeping in mind that larger crystals change the mouthfeel.

Serving Suggestions

Present Fireball Cherry Bombs on a chilled serving platter with small labels indicating the presence of alcohol. They pair well with dark chocolate truffles, strong coffee, or a creamy dessert wine that can stand up to cinnamon. Garnish platters with fresh mint or citrus zest to brighten the look. For cocktail service pop one into a coupe glass to add a flavorful surprise to a Manhattan or to top a chocolate martini.

Seasonal Adaptations

In winter choose red and green sanding sugar for festive contrast. For summer parties swap the sanding sugar for toasted coconut for a tropical twist and use spiced rum instead of cinnamon whiskey. Around Thanksgiving add a tiny dusting of ground nutmeg to the chocolate before rolling and use amber colored sanding sugar to echo autumnal tones. Small changes in toppings let these fit any season without altering the fast assembly method.

Meal Prep Tips

Make the soaked cherries one to two days ahead and keep chilled. Dip them the day you plan to serve for the freshest coating and best texture. Set up an assembly line with one person dipping and one person rolling to speed the process for larger batches. Use a small offset spatula to tidy up any uneven chocolate before chilling. Pack them in single layers when transporting and keep them chilled with ice packs to preserve the structure of the coating.

These Fireball Cherry Bombs are a small treat that deliver big joy. They are easy enough for a last minute party and special enough to make the fridge feel like a treasure chest. Try them at your next gathering and tweak the soak time until the heat matches your taste.