This recipe for Grand Marnier chocolate cherries began as a small idea and turned into a holiday tradition that friends request every year. I discovered the combination the winter I wanted to give edible gifts that felt special without being fussy. The cherries stay plump and glossy after macerating in orange liqueur, and when you cover them in a smooth milk chocolate coating the result is an irresistible bite: bright citrus and warm alcohol on the inside, creamy chocolate on the outside. These treats are perfect for gifting in small boxes or for setting out on the dessert table where they wont last long.

What makes this preparation stand apart is the patient overnight—or better yet, month-long—maceration that lets the Grand Marnier penetrate the cherries and mellow the heavy syrup. The stems make them elegant and easy to dip, and the chocolate shell provides a contrasting texture that snaps when you bite into it. I like that the recipe scales well; a double batch means plenty to share and a few jars to tuck into the freezer for later. These cherries are simple to make but feel luxurious, and every time someone tastes one they ask for the recipe.

Ingredients

• Maraschino cherries with stems: Use one 12-ounce jar of cocktail cherries packed in heavy syrup. Look for cherries with intact stems for easier dipping; brands like Luxardo-style or your favorite supermarket jar both work.
• Grand Marnier: Enough to just cover the cherries in your storage jar, about 1 cup. The orange-cognac liqueur adds bright citrus notes and warmth that transform ordinary cherries into something complex.
• Milk chocolate: About 12 ounces of melting wafers or good-quality milk chocolate chips for a smooth, glossy shell. I use classic milk baking chips or a Ghirardelli bag if I can find it.
• White chocolate (optional): 6 to 8 ounces for drizzling if you want contrast and pretty decoration. Use good-quality white chocolate baking chips for a clean drizzle that firms up nicely.
• Tools and extras: Paper towels for drying, parchment or wax paper for setting the cherries, and a sealable glass jar for macerating.

Instructions

Prepare the cherries for maceration: Carefully pour the entire jar of cherries with stems into a clean 1-quart sealable glass jar. Add about half the cherry syrup back in to give the cherries some initial liquid to sit in; the syrup protects fruit texture while the alcohol gradually infuses. Leave space in the jar so the cherries arent tightly packed and can rotate freely when you turn the jar. Add the Grand Marnier: Pour in Grand Marnier until the cherries are just covered; this will be roughly 1 cup but add gradually. Seal the jar and refrigerate. Over the first few days, gently turn the jar every other day so the liquor reaches all cherries evenly. Macerate and mellow: Refrigerate for about 30 days for the best depth of flavor. Shorter times of 3 to 7 days will still work but produce a milder boozy note. The alcohol will replace much of the syrups sweetness and infuse orange-cognac flavor. Drain and dry the cherries: Once macerated, remove cherries with stem using a fork or skewer and place them on paper towel-lined trays. Gently pat excess liquid from each cherry so the chocolate can adhere properly. Drying thoroughly is the single most important step to prevent chocolate bloom or slipping. Melt the chocolate: Melt milk chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth, or use a double boiler set over barely simmering water. Keep the melted chocolate warm but not hot; around 110 to 115 degrees Fahrenheit is ideal for dipping. Dip and set: Using a fork or dipping tool, fully submerge each dried cherry into the melted milk chocolate, tapping gently on the side of the bowl to remove excess. Place on parchment-lined sheet and allow to set in refrigerator for 2 to 3 hours until firm. Decorate and store: Optionally drizzle with melted white chocolate in thin ribbons for a decorative finish. Once fully set, store in an airtight container in the refrigerator for up to two weeks or package for gifting.

Storage Tips

Keep finished cherries in an airtight container and refrigerate to maintain the chocolate's snap and the fruit's texture. Lay them in a single layer separated by parchment to prevent sticking. For longer preservation wrap individual cherries or layer with freezer paper and freeze for up to three months; thaw in the refrigerator before serving. Avoid storing at room temperature for extended periods because the alcohol-laden centers will soften the chocolate and may sweat in warm conditions.

Ingredient Substitutions

If you prefer a different flavor profile, substitute Grand Marnier with Cointreau or an orange-flavored vodka. For a deeper, richer taste use dark chocolate instead of milk chocolate, or choose semi-sweet for less sweetness. If you need a non-alcoholic version, replace liqueur with a mix of orange juice and a tablespoon of orange extract, understanding that the preserving quality of alcohol will be lost and cherries will need refrigeration sooner.

Serving Suggestions

Serve chilled on a small platter with toothpicks or fancy cocktail forks. These pair delightfully with espresso, a rich dessert wine, or a sparkling cocktail. For a showstopping platter, alternate chocolate cherries with small truffles and sugared citrus peels. Garnish with a light sprinkle of flaky sea salt on half of the batch to highlight the chocolate and orange notes for guests who enjoy a sweet-salty contrast.

Cultural Background

Chocolate-covered fruit is a classic confection with roots in European patisserie, where macerating fruit in liqueur is a time-honored way to add warmth and preserve flavor. Grand Marnier, a French orange liqueur made with cognac, brings a distinct citrus-cognac complexity that echoes traditional holiday flavors. Covering liqueur-soaked cherries in chocolate reimagines vintage showpieces while remaining approachable for modern home cooks.

Seasonal Adaptations

In winter, macerate cherries longer for intensified warmth and pair with dark chocolate and a dusting of cocoa. For summer gatherings, shorten the maceration and use lighter milk chocolate with a bright white-chocolate drizzle. Around Valentines Day, package individually in heart boxes; at Christmas, use red and green ribbon and sprinkle edible gold dust for festive flair.

Meal Prep Tips

Make the macerated cherries a month ahead to reduce holiday day-of work. On dipping day, set up an assembly line: one tray for drying, one bowl of melted chocolate, a cooling rack, and a second tray for finished cherries. Keep the chocolate warm in short bursts in the microwave and work in small batches to maintain temper and sheen.

These cherries are a small luxury you can easily make at home and share with others. They combine simple ingredients into a gift-worthy confection that brings a smile with every bite. Try a double batch and watch how quickly they become a favorite in your circle.