This little indulgence started as a holiday experiment the year I wanted to give edible gifts that felt special without being fussy. I loved the idea of combining the bright, candied sweetness of maraschino cherries with the warm orange depth of Grand Marnier, then dipping them in glossy milk chocolate so each bite delivers a burst of boozy fruit and smooth chocolate. I discovered that allowing the cherries to sit in the liquor for several weeks softens their edges and creates a complex flavor that elevates a humble jar of cherries into something you gift with pride. Family and friends always ask whether these are homemade — and they are convinced they're from a boutique chocolatier.

I first made a batch when a blizzard canceled our holiday plans and I had nothing to do but experiment in the kitchen. The process is incredibly simple: swap half the syrup in a jar of stem-on maraschino cherries with Grand Marnier, refrigerate for about a month, then dry and dip each cherry in melted milk chocolate. The result is a glossy, slightly boozy cherry that shines under a drizzle of white chocolate if you like it pretty. The texture is soft and slightly chewy, the chocolate gives a satisfying snap, and the orange liqueur rounds everything with a fragrant citrus note.

Ingredients

• Cocktail maraschino cherries with stems (1 jar, about 12 ounces): Look for jars with whole cherries and stems; the stems make dipping easier and presentation prettier. Luxardo-style cherries are pricy but delicious; standard supermarket jars work beautifully for infusion.
• Grand Marnier orange liqueur (about 1/2 cup plus more as needed): Grand Marnier gives a rounded orange-cognac flavor that is less sharp than triple sec. Use enough to just cover the cherries; the exact amount depends on jar size.
• Milk chocolate (about 12 ounces of chips or melting wafers): Use high-quality chips or couverture for glossy finish. Brands like Nestle Toll House or Ghirardelli melt well; you can temper if you want an ultra-shiny shell.
• White chocolate (4 ounces, optional): For drizzling and decoration. White chocolate adds contrast and looks festive when piped over dark chocolate.
• Parchment paper or wax paper: For setting dipped cherries without sticking and for tidy storage preparation.
• Paper towels: For patting cherries dry after removing from the liquor; removing excess liquid helps the chocolate adhere and prevents streaking.

Instructions

Step 1 — Prepare the cherries for infusion: Carefully pour all the cherries and about half of the jar syrup into a large sealable glass jar (a 1-quart Mason-style jar works well). Leaving some of the original syrup helps preserve the cherry texture and sweetness while allowing the liquor to blend without dissolving all sugar immediately. Step 2 — Add the Grand Marnier: Pour Grand Marnier into the jar until the cherries are just covered. You will likely need about 1/2 cup but add slightly more if necessary to submerge all cherries. Seal tightly and give the jar a gentle shake to mix the liquids. Step 3 — Infuse in the refrigerator: Refrigerate for about 30 days. Rotate the jar or gently stir the cherries every few days to ensure even infusion. Over time the cherries will absorb the liqueur and the syrup will take on a deeper orange aroma. Step 4 — Dry the cherries: After the infusion period, remove cherries one by one into a paper towel-lined baking sheet and gently pat dry with additional paper towels. Drying thoroughly prevents excess liquid from seeping into the chocolate and creating streaks or poor adherence. Step 5 — Melt the chocolate: Melt milk chocolate chips in a double boiler or in 20-second bursts in the microwave, stirring between each burst until smooth. Maintain the chocolate at a warm but not hot temperature to keep it fluid for dipping. If using white chocolate for drizzle, melt separately and keep warm. Step 6 — Dip and set: Line a baking sheet with parchment. Holding each cherry by the stem, dip into the melted milk chocolate, fully coating the fruit. Allow excess chocolate to drip, then place on parchment to set. Once all cherries are dipped, refrigerate for 2–3 hours until the coating is firm. Step 7 — Finish and store: If desired, drizzle with melted white chocolate and allow to set. Store in an airtight container in the refrigerator for up to two weeks. These are best enjoyed chilled but allow to sit at room temperature for a few minutes before serving to release flavor.

Storage Tips

Store cooled, set cherries in a single layer in an airtight container lined with parchment paper. Refrigerate between layers to preserve the chocolate shell and prevent sticking. For short-term serving, remove from the refrigerator 10 to 15 minutes before eating so flavors open up. If you need to freeze them, place in a single layer on a tray until firm, then transfer to an airtight container with layers of parchment; thaw in the refrigerator overnight to avoid condensation on the chocolate.

Ingredient Substitutions

If you prefer a lighter orange flavor, use Cointreau or triple sec in a 1:1 swap. For a more intense, bitter orange note, try Curaçao. If you want dairy-free options, choose a dairy-free dark chocolate or vegan milk-style coating; keep in mind texture and mouthfeel will differ. For non-alcoholic versions, substitute with orange extract mixed with the original syrup (about 1 teaspoon extract to 1/4 cup syrup), though the alcohol contributes to preservation and mouthfeel.

Serving Suggestions

Arrange on a small platter with sprigs of fresh rosemary or holly for holiday flair. Pair with espresso for a dessert course, or include in a dessert platter alongside salted caramels and pistachio cookies. For gift boxes, place three to five cherries in mini cello bags tied with ribbon and include a small label noting they contain alcohol.

Cultural Background

Combining fruit, liqueur, and chocolate is a long-standing European tradition—think chocolate-dipped fruit and boozy preserved fruits. Maraschino cherries themselves trace back to marasca cherries from Dalmatia and were historically preserved in maraschino liqueur. This riff uses American jarred cocktail cherries but returns to that heritage by reintroducing them to liquor before enrobing in chocolate.

Seasonal Adaptations

For winter holidays, drizzle with white chocolate and sprinkle finely grated orange zest or edible gold dust. In summer, lighten the chocolate with a layer of tempered dark chocolate and top with crushed freeze-dried raspberries for color contrast. For Valentine’s Day, dip in dark chocolate and add a pink white-chocolate drizzle to create a romantic palette.

Meal Prep Tips

Prepare the infusion jar ahead of time and label with the date so you know when they’ll be ready. You can infuse multiple jars at once to stagger batches for gifting on different days. Dipping can be done in an assembly-line fashion: one person dips, another drizzles, and a third arranges on sheets to chill. Clean-up is simple if you line trays and keep a bowl of warm water nearby to wipe utensils between uses.

These Grand Marnier chocolate cherries are small in size but big on personality—perfect for sharing, gifting, and enjoying slowly. Give them a try and make them your own by adjusting infusion time, chocolate quality, or presentation. The result is a little boxed moment of joy that tastes like celebration.