Christmas Cherry Bombs

These Christmas cherry bombs are a fun holiday treat with a peppermint twist. Maraschino cherries soak in peppermint schnapps, then get dipped in melted white chocolate and rolled in crushed peppermint candies. The bright red tops and long stems stay showing, so they look like little festive ornaments on a plate. Each one is a single bite of sweet cherry, cool mint and creamy chocolate. Because they contain alcohol, the classic version is for adults, but a family-friendly version is included below.

Why You’ll Like These Christmas Cherry Bombs

They take only four ingredients and no baking, yet they look like something from a holiday party tray. The schnapps soak gives the cherries a cool, minty kick, the white chocolate adds creaminess, and the crushed peppermint coating brings crunch and a red-and-white candy cane look. They are easy to pick up by the stem, which makes them perfect for parties and cookie trays.

• Four ingredients: cherries, peppermint schnapps, white chocolate and peppermint candies.
• No oven needed: just soak, dip and chill.
• Festive look: shiny red tops, white chocolate and a candy cane crunch.

Ingredients for Christmas Cherry Bombs

• 1 jar (10 oz) maraschino cherries with stems
• 1/4 cup peppermint schnapps
• 5 oz white chocolate melting discs
• 1/4 cup crushed peppermint candies

For the Family-Friendly Version

• Reserved cherry juice from the jar (about 1/4 cup)
• 1/4 tsp peppermint extract

You will need a small bowl or jar for soaking, paper towels, a small microwave-safe bowl, a baking sheet or tray, and parchment paper. Makes about 20 to 25 cherries, depending on the jar.

Ingredient Notes

The cherries: Choose maraschino cherries with stems so they are easy to dip and pick up. Stemless cherries work, but you will need a toothpick or fork to dip them.

The peppermint schnapps: Clear peppermint schnapps gives the cherries a cool minty flavor. The cherries absorb some alcohol as they soak, so these are best kept for adults.

The white chocolate: Melting discs set firm and glossy without tempering. Chopped white chocolate or white chocolate chips can work, though they may need a teaspoon of coconut oil to melt smoothly.

The peppermint candies: Crush hard peppermint candies or candy canes in a sealed bag with a rolling pin. Aim for small pieces mixed with a little fine dust so they coat evenly.

How to Make Christmas Cherry Bombs

Step by Step

1. Drain the cherries. Drain the cherries, saving the juice if you are making the family-friendly version.
2. Soak. Place the cherries in a small bowl or jar and pour the peppermint schnapps over them. Cover and refrigerate for at least 4 hours, or overnight for a stronger flavor. Stir gently once or twice if they are not fully covered.
3. Drain and dry very well. Drain the cherries and spread them on a double layer of paper towels. Pat them dry, then let them air-dry for 20 to 30 minutes, turning once. This step matters most: chocolate will not stick to wet cherries.
4. Prep the coating station. Line a tray with parchment paper. Put the crushed peppermint candies in a small shallow bowl.
5. Melt the chocolate. Microwave the white chocolate melting discs in a small bowl in 20- to 30-second bursts, stirring between each, until smooth. Do not overheat, or the chocolate will turn thick and grainy.
6. Dip. Hold a cherry by the stem and dip it into the melted chocolate about two-thirds of the way up, leaving the shiny red top showing. Let the extra chocolate drip back into the bowl.
7. Roll in peppermint. While the chocolate is still wet, dip or roll the bottom of the cherry in the crushed peppermint candies. Set it upright on the parchment.
8. Chill to set. Repeat with the remaining cherries, then refrigerate the tray for about 15 to 20 minutes, until the chocolate is firm.

Tips for the Best Christmas Cherry Bombs

Dry the Cherries Thoroughly

Any moisture on the cherries keeps the chocolate from sticking and can make it seize. Pat them well and give them time to air-dry before dipping.

Melt Chocolate Gently

White chocolate burns easily. Short bursts in the microwave with plenty of stirring keep it smooth and glossy.

Use a Small, Deep Bowl

A narrow bowl keeps the melted chocolate deep enough to dip the cherries evenly without tilting.

Work Quickly With the Peppermint

Roll the cherries in crushed candy right after dipping, before the chocolate sets, so the pieces stick.

Keep Them Chilled

Peppermint candy pulls in moisture and turns sticky at room temperature. Keep the cherries refrigerated until shortly before serving.

Variations

• Family-friendly cherry bombs: skip the schnapps and soak the drained cherries in their own reserved juice mixed with 1/4 tsp peppermint extract. Dry and dip as directed.
• Pink chocolate: stir a tiny drop of oil-based red food coloring into the melted white chocolate for a pale pink coating.
• Dark chocolate: use dark or semisweet chocolate melting discs for a richer, less sweet treat.
• Other liqueurs: try a cherry, vanilla or cream liqueur for a different adult version.
• Sprinkle finish: roll the bottoms in red and green sprinkles or sanding sugar instead of peppermint.
• Drizzle: once set, drizzle a little melted dark chocolate over the white coating for contrast.

Storage

Refrigerator: Store the cherry bombs in a single layer in an airtight container lined with parchment. Keep them refrigerated and enjoy within 2 to 3 days for the best texture.

Serving: Take them out about 5 minutes before serving. Do not leave them at room temperature for long, since the peppermint coating gets sticky and the cherries can weep juice.

Make-ahead: Soak the cherries the night before, then dip them the day of your party or the day before.

Freezing: Freezing is not recommended. The cherries release moisture as they thaw, which can make the chocolate crack and the candy coating melt.

Frequently Asked Questions

Are Christmas cherry bombs alcoholic?

Yes. The cherries absorb some of the peppermint schnapps as they soak, so the classic version should only be served to adults. Label them on a party table, or make the family-friendly version with cherry juice and peppermint extract.

Why won’t the chocolate stick to my cherries?

The cherries are probably still wet. Pat them dry with paper towels and let them air-dry longer before dipping.

How long should I soak the cherries?

At least 4 hours gives a noticeable peppermint flavor. Soaking overnight makes them stronger. Keep them covered in the refrigerator while they soak.

Are these the same as cherry pie bombs?

No. These Christmas cherry bombs are whole maraschino cherries dipped in white chocolate and peppermint candy, with no dough or baking. Cherry pie bombs are a pastry recipe.