# Components:
→ Cherries
01 - 24 fresh, firm cherries with stems, pitted or high-quality maraschino cherries, well drained
→ Chocolate Coating
02 - 7 ounces dark chocolate (60–70% cocoa), chopped
03 - 1 tablespoon coconut oil or unsalted butter
→ Garnishes (optional)
04 - 2 tablespoons finely chopped pistachios
05 - 2 tablespoons desiccated coconut
06 - 2 tablespoons white chocolate, melted (for drizzling)
# Directions:
01 - Wash and dry cherries thoroughly; pit fresh cherries carefully while keeping stems intact for dipping.
02 - Line a baking sheet with parchment paper to prevent sticking and facilitate cleanup.
03 - In a heatproof bowl set over simmering water, melt dark chocolate and coconut oil together, stirring until smooth. Remove from heat.
04 - Hold each cherry by the stem and dip into melted chocolate, allowing excess to drip off. Place coated cherries on the parchment-lined baking sheet.
05 - Optionally sprinkle some coated cherries with chopped pistachios or desiccated coconut before chocolate sets.
06 - Continue dipping and garnishing until all cherries are coated. Drizzle melted white chocolate over bites if desired for decoration.
07 - Refrigerate the chocolate-covered cherries for 20 minutes or until chocolate is fully set.
08 - Arrange cherries on a serving platter in a pyramid: base layer of 9, then 7, 5, 3, finishing with 1 at the top.
09 - Serve immediately or keep refrigerated for up to 2 days.
