This recipe for Fireball Cherry Bombs started as a playful experiment the first winter I hosted a casual holiday gathering. I wanted a small, festive bite that combined sweet and spicy flavors, something that would be easy to prepare ahead and disappear quickly from the platter. After draining a bit of the maraschino syrup and swapping in Fireball cinnamon whiskey, I discovered the cherries take on a warm, spicy depth that contrasts beautifully with a cool, crisp white chocolate coating. They tasted like miniature desserts and tiny after-dinner cocktails all in one.

I remember watching my family’s faces after trying the first cherry—eyes widening, smiles spreading, then immediate requests for the recipe. The texture is part of the magic: a yielding, boozy cherry center surrounded by a thin, firm shell of white chocolate, speckled with sparkling sanding sugar. The stems make them easy to pick up and present beautifully. Whether you are making these for an adult-only party, a New Year’s Eve tray, or a spontaneous treat, these little confections are fast, fun, and reliably festive.

Ingredients

• Maraschino cherries with stems (10 ounces): Look for a good-quality jar with intact stems so guests can pick them up easily. A 10 ounce jar yields roughly 18 to 24 cherries depending on size; I favor brands that list natural flavors on the label.
• Fireball cinnamon whiskey (1/4 cup): The concentrated cinnamon bite is the flavor star. Measure precisely to replace the drained syrup; use full-strength Fireball for the classic flavor.
• White chocolate melting wafers (5 ounces): Use melting wafers or candy coating for a smooth, quick-setting finish. The original package is 10 ounces so measure out 5 ounces; Ghirardelli melting wafers work well for consistent shine.
• Colored sanding sugar (1/4 cup): Adds texture and festive color plus a bit of crunch. Choose fine sanding sugar rather than large crystals for even adhesion to the chocolate.
• Optional supplies: parchment paper for cooling and a microwave-safe bowl for melting; toothpicks or skewers are unnecessary because the stems make dipping simple.

Instructions

Prep the cherries for soaking: Open the jar and carefully drain off 1/4 cup of the maraschino juice into a measuring cup and set aside. Keep the jar lid handy. Replacing exactly 1/4 cup preserves the original liquid level so the cherries remain submerged enough to absorb the whiskey. Add the Fireball and infuse: Pour 1/4 cup Fireball cinnamon whiskey into the jar to replace the drained syrup. Secure the lid and gently shake the jar to distribute the whiskey. Refrigerate the jar for at least 1 hour; for a stronger cinnamon note let it soak overnight. The alcohol content will infuse the cherries without making them soggy if you do not over-soak. Drain and dry the cherries: Line a large plate with paper towels. Drain the flavored liquid, then transfer cherries stem-side up onto the towel. Pat each cherry gently to remove surface moisture; removing excess liquid is essential to help the chocolate adhere and to prevent seizing the coating. Melt the white chocolate: Place 5 ounces of white chocolate wafers in a microwave-safe bowl. Heat in 30-second increments at medium power, stirring thoroughly between each interval until smooth and glossy. Overheating white chocolate causes graininess, so stir to fully melt residual pieces with residual heat. Dip and coat: Hold a cherry by its stem and submerge almost completely in the melted white chocolate, leaving a small gap at the stem so the stem is dry. Shake gently to remove excess chocolate, then roll the cherry in colored sanding sugar until evenly coated. Place each finished cherry on parchment to set. Chill to set: Transfer the plate of coated cherries to the refrigerator for 30 minutes to allow the white chocolate to firm. Once set, arrange on a chilled serving platter and keep refrigerated until serving to maintain the crisp chocolate shell.

Storage Tips

Keep finished cherries chilled in a single layer in an airtight container lined with parchment to prevent sticking. Refrigerate for up to 48 hours; after that the texture of the cherry may change and the chocolate shell can soften. Avoid stacking layers without parchment between them. If you need to hold them for a short period at room temperature for serving, place the platter over a bowl of ice to keep them cool without dampening the chocolate.

Ingredient Substitutions

For a different spice profile, substitute the Fireball with spiced rum or cinnamon liqueur at the same volume; note that flavor intensity will vary. If you prefer darker contrast use semi-sweet chocolate instead of white chocolate, but remember the visual sparkle from colored sanding sugar will be subtler. For a nonalcoholic option, replace the whiskey with the reserved maraschino syrup or cinnamon simple syrup; the result will be sweeter and non-boozy.

Serving Suggestions

Serve chilled on a decorative platter with small cocktail napkins for easy picking. They pair wonderfully with a cheese board featuring sharp cheddar or blue cheese, which balances the sweetness, or alongside espresso for an after-dinner bite. For holiday presentations, arrange cherries on a bed of rosemary sprigs or cranberries for color contrast and aroma.

Cultural Background

Alcohol-soaked fruits have long been part of European and American entertaining traditions, from brandied cherries to rum-soaked fruitcakes. These Fireball Cherry Bombs are a modern spin that taps into cocktail culture and confectionery techniques—combining infusion with candy coating to create an adult party confection. They borrow the concept of boozy cherries used in classic cocktails and adapt it into a small, shareable dessert bite.

Seasonal Adaptations

In winter, use deep red sanding sugar or edible glitter for festive flair and soak overnight to intensify warmth. In summer, use bright pastel sugars and shorten soak time to preserve a lighter, fresher cherry flavor. For Valentine’s Day, drizzle with a tiny amount of melted dark chocolate over the set white chocolate for a two-tone effect.

Meal Prep Tips

Soak cherries up to 24 hours in advance and store refrigerated in their jar. On the day of serving, dip them in white chocolate and coat with sanding sugar, then chill. Work in batches of 6 to 8 to keep chocolate at the right viscosity. Use a shallow bowl for the sanding sugar to avoid double-dipping into the sugar container and to make the process faster.

These Fireball Cherry Bombs are simple to make yet impressive to serve. Enjoy the ritual of preparing them, and don’t be surprised if they become your new go-to for adult gatherings.