Source: adapted from Taste of Home, December 2012
1/2 cup pineapple rum
1 teaspoon shortening
4 oz. chocolate
Drain maraschino cherries from juice and soak overnight in pineapple rum.
Drain cherries (save rum for making drinks while you dip the cherries or discard).
Pat cherries dry and place on paper towels to completely dry.*
Melt chocolate a few pieces at a time with a little bit of the shortening in the microwave or over a double boiler. (I always use the microwave.) Be sure to stir often.
Dip the cherries into the melted chocolate, and place on waxed paper or parchment paper.
*Make sure cherries are completely dry before dipping in chocolate.