These Grand Marnier chocolate cherries began as an experiment the year I wanted to make edible gifts that felt both luxurious and homey. I remember lining up hundreds of stems on my counter, the kitchen smelling faintly of orange and maraschino syrup as I poured in the liqueur. After a month in the fridge the cherries had taken on a deep, bright flavor that balanced syrupy sweetness with a warm orange note. Dipping each cherry in glossy milk chocolate added a textural contrast that felt festive and indulgent. Family and friends gobbled them up at every holiday gathering and I quickly learned to double the batch.

What makes these special is the transformation that happens during the month-long infusion. The alcohol gently replaces much of the jar syrup, carrying bright citrus aromatics into the fruit while softening the cloying sweetness. When you bite into a chilled, chocolate-coated cherry you get an immediate crack of chocolate, followed by a burst of boozy orange-soaked cherry and a lingering, grown-up sweetness. The recipe is forgiving, fun to assemble, and ideal for gifting because the patience is mostly hands-off.

Ingredients

• Maraschino cherries: 1 jar cocktail maraschino cherries with stems in heavy syrup, about 12 ounces. Choose good quality jarred cherries with intact stems so they are easy to dip and present nicely.
• Grand Marnier: About 1 cup (8 fluid ounces) to refill the jar and cover the cherries. Grand Marnier gives a bright, orange-cognac depth that balances the cherry sweetness.
• Milk chocolate for coating: 12 ounces of milk chocolate chips or chopped baking chocolate. A familiar brand such as Nestle Toll House works well for melting and yields a smooth coating.
• White chocolate: 4 ounces (optional) for drizzling over the dipped cherries for contrast and decoration.
• Tools and finishing items: parchment paper, paper towels, two baking sheets, and a 1-quart sealable glass jar for infusing. Using a wide-mouth jar helps keep cherries intact while you stir occasionally.

Instructions

Prepare the jar and cherries: Carefully pour all the cherries and about half of the jar syrup into a clean 1-quart sealable glass jar. Leave a little space at the top so liquid can circulate. Using half the syrup prevents the final infusion from being overly sweet while keeping the cherries moist. Add the liqueur: Pour Grand Marnier into the jar until the cherries are just covered, roughly 1 cup. Cap the jar tightly and give it a gentle shake so the liquor mixes with the remaining syrup. This creates a balanced infusion medium. Infuse in the refrigerator: Seal and refrigerate the jar for about 30 days. Rotate or gently stir the jar every 4 to 5 days so all cherries soak evenly. Over the month the alcohol will replace much of the syrup and transport flavor into the fruit. Drain and dry: After infusion, remove the cherries and place them on a paper towel-lined baking sheet. Gently pat dry with more paper towels to remove excess liquid. The cherries should be moist but not dripping to avoid thinning the chocolate. Dip in chocolate: Melt the milk chocolate in a microwave or double boiler until smooth and glossy, stirring frequently. Dip each cherry into the chocolate so it is fully coated and place on parchment-lined sheet. Work quickly but carefully to keep stems attached and cherries intact. Set the coating: Refrigerate the dipped cherries for 2 to 3 hours until the coating firms. If drizzling white chocolate, melt it to a smooth consistency and drizzle over chilled cherries, then return briefly to the fridge to set.

Storage Tips

Store the finished cherries in a single layer or separated by parchment in an airtight container in the refrigerator. They keep well for about two weeks; after that the texture softens and the chocolate may bloom slightly. For gift giving, pack them in small, rigid boxes with tissue separators and keep refrigerated until delivery. Do not freeze dipped cherries as freezing can alter the fruit texture and cause cracking in the chocolate. If you need to transport them, keep them chilled in a cooler with ice packs to prevent melting.

Ingredient Substitutions

If you do not have Grand Marnier you can substitute another orange liqueur such as Cointreau or a blend of orange curaçao. For a lower-alcohol option, replace half the liqueur with additional cherry syrup or a neutral spirit like brandy for a different flavor profile. Use dark chocolate for a more intense, slightly bitter contrast or choose vegan chocolate to make a dairy-free version. Bear in mind changes to chocolate type affect sweetness and setting behavior; dark chocolate firms harder and can provide a crisper snap.

Serving Suggestions

Serve chilled on a small platter with decorative picks for a sophisticated bite-size dessert. They pair beautifully with coffee or after-dinner liqueurs. For a dessert board, arrange with assorted nuts, cheese that complements sweet fruit, and shortbread cookies. These also work as a garnish for cocktails such as an espresso martini or a chocolate old fashioned, where the cherry adds color and a boozy surprise.

Cultural Background

Chocolate-covered fruit and boozy candies have a long tradition in European confectionery, where fruit liqueur infusions and chocolate coatings are common holiday gifts. The combination of orange-flavored liqueur and cherries nods to classic flavor pairings in French and Mediterranean patisserie. Putting a chocolate shell around a liqueur-soaked center recalls petit fours and bonbon techniques used by chocolatiers for centuries, adapted here for a home kitchen without professional tempering.

Seasonal Adaptations

For winter holidays accentuate the presentation with edible gold leaf or crushed freeze-dried raspberries sprinkled over tempered or set chocolate. In spring, swap Grand Marnier for kirsch for a cleaner cherry-forward profile. You can also add finely grated orange zest to the melted chocolate for stronger citrus notes in summer when the cherries are naturally brighter.

Meal Prep Tips

Plan ahead and mark your calendar for the infusion date so the cherries are ready in time for gifting or entertaining. Keep the drained infusion liquid and use small amounts to flavor glazes or cocktails. When dipping, work in batches of 10 to 12 to prevent the chocolate from cooling and seizing. Use a fork or dipping tool and tap gently to remove excess chocolate before placing cherries on parchment to get a neater finish.

Making these Grand Marnier chocolate cherries is an exercise in patience that pays off with elegant flavor and unforgettable presentation. Whether you are gifting neighbors or ending a special meal on a decadent note, they are a small homemade luxury worth the wait.