Cherry Bombs
1 (16 ounce) jar maraschino cherries with stems
4 ounces high quality light rum
8 ounces semisweet chocolate chips
Drain and rinse cherries. Pour the rum into an airtight container, add the cherries and marinate for 2 to 3 hours.
Remove cherries from rum, place on paper towels, drain and pat dry.
Slowly melt chocolate chips over low heat. Holding a cherry by the stem, dip bottom half of cherry in chocolate. Place on wax paper to cool and set.
Makes 40 cherries
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