1 jar maraschino cherries
Alcohol of choice (I used both vodka and amaretto)
Drain the liquid from the jar of cherries.
Pour alcohol in the jar to fill. Replace cap and soak for at least 24 hours. The longer they soak, the stronger they’ll be.
Drain the alcohol from the jar. Strain the cherries, then place them on
layers of paper towels and pat dry. You want them as dry as possible
before dipping to avoid ruining the chocolate.
Line a baking sheet with parchment paper. Put the sprinkles and shredded coconut in small bowls, separately.
In a small bowl, add about 1/3 c. chocolate chips. Melt in the microwave about 25 seconds. Stir. If it needs longer, just make sure you don't over heat the chocolate or it will be lumpy.
Dip each cherry into the chocolate, then dip into either the sprinkles or coconut, then place on the prepared baking sheet.
Store in the fridge for up to two days.
Here's a link to the recipe I used: http://www.crazyforcrust.com/2016/12/drunken-cherries/