This recipe for Grand Marnier chocolate cherries is one of those holiday traditions that quietly becomes the thing everyone asks you to bring. I discovered this method when I wanted to elevate store-bought maraschino cherries into an adult confection for holiday cookie exchanges. Letting the cherries rest in orange liqueur transforms their texture and flavor: the syrup mellows, the fruit softens slightly, and a warm citrus-vanilla aroma takes over the jar. After a month in the fridge the cherries become boozy, tender little jewels that marry beautifully with creamy milk chocolate.

What makes these exceptional is the contrast—bright, slightly tart cherry flesh cushioned by a thin shell of milk chocolate with a whisper of orange from Grand Marnier. They’re surprisingly simple: a jar of cherries, a little patience while they macerate, and some melted chocolate. I usually make a double batch in November and start gifting them in December; they travel well in small boxes and feel so special because they’re homemade. Picky guests are often surprised to learn they began as ordinary cocktail cherries.

Ingredients

• Maraschino cherries with stems (1 jar, about 12 ounces): Choose a good-quality jar of cocktail cherries in heavy syrup—brands vary in firmness and sweetness. I like cherries that still have stems so they’re easy to dip and look elegant when served.
• Grand Marnier orange liqueur (3/4 cup): This orange cognac liqueur adds bright, complex citrus notes. If you prefer less alcohol flavor use triple sec or an orange extract diluted with water, but the liqueur gives the best aroma and depth.
• Milk chocolate chips (10–12 ounces): Use a good baking chip such as Nestle Toll House or Ghirardelli for a smooth coating. I recommend 10 ounces for 36 cherries, but keep a little extra on hand for melting and re-dipping.
• White chocolate chips (4 ounces, optional): For drizzling contrast. Use high-quality chips and temper or microwave gently to avoid seizing.
• Optional finishing: flaky sea salt, finely chopped toasted almonds, or holiday sprinkles to finish while chocolate is soft.

Instructions

Prepare the cherries and liqueur: Carefully pour the entire jar of cherries, including about half of the syrup, into a 1-quart sealable glass jar. Pour in 3/4 cup Grand Marnier, or just enough to cover the cherries completely—this replaces the rest of the syrup. Seal the jar and refrigerate for 30 days. Rotate or gently turn the jar every few days so the alcohol distributes evenly; this helps the cherries absorb flavor without becoming mushy. Drain and dry the cherries: After the maceration period, remove cherries with stems using tongs and place them on a paper towel–lined baking sheet. Pat them gently but thoroughly with additional paper towels to remove excess liquid—this prevents the chocolate from slipping off. Let them air-dry about 10–15 minutes so the surface is only slightly tacky. Melt the chocolate: Melt 10–12 ounces of milk chocolate using either a double boiler over gentle simmering water or in the microwave at 50% power in 20–30 second bursts, stirring between each interval. The target is smooth, pourable chocolate—about 110–115°F if you use a thermometer. If using white chocolate for a drizzle, melt 4 ounces gently and keep warm at very low heat so it remains fluid. Dip the cherries: Line a baking sheet with parchment paper. Holding each cherry by the stem, dip it into the melted milk chocolate, rotating to coat completely. Allow excess chocolate to drip back into the bowl, then place the cherry on the prepared sheet. Work in small batches so the chocolate stays fluid—reheat briefly if it begins to thicken. Decorate and set: Once all cherries are dipped, optionally drizzle melted white chocolate across the set cherries with a fork or piping bag for a festive look. Sprinkle with flaky salt, chopped toasted almonds, or sprinkles if desired while chocolate is still tacky. Refrigerate the tray for 2–3 hours until the coating is fully set. Store and serve: Transfer set cherries to an airtight container and keep refrigerated. They will keep nicely for about two weeks, though they are best within the first 7–10 days for texture and peak flavor.

Storage Tips

Use a shallow, airtight container lined with parchment to layer finished cherries so they don’t stick together. Refrigerate and keep away from strong-smelling foods—the chocolate can pick up odors. For short-term storage, they’ll be at their best within 7–10 days; beyond that they remain safe for about two weeks but the texture softens. Do not freeze—you’ll lose the delicate balance between cherry flesh and chocolate. If you need to transport them, place them in a sturdy box with crumpled tissue to prevent shifting and keep them cool during travel.

Ingredient Substitutions

If Grand Marnier isn’t available, try another orange liqueur like Cointreau or triple sec, though the flavor will be slightly different—Grand Marnier adds a subtle brandy depth. For a non-alcohol version, replace the liqueur with an equal part of reserved syrup plus 1/2 teaspoon orange extract, though the preservation and texture will change. Dark chocolate works beautifully for a less sweet profile; use 60–70% cocoa and expect a slightly thinner coating. For dairy-free versions, use high-quality dairy-free chocolate chips rated for baking and check they’re labeled vegan.

Serving Suggestions

Serve chilled on a small platter for cocktail hour or include as part of a dessert board with cookies, nuts, and cheeses. They’re lovely atop small desserts—place one on a scoop of vanilla ice cream or use as a garnish for chocolate mousse. For gifting, arrange six to nine in a small box with tissue and a handwritten label noting the Grand Marnier. Pair with sparkling wine or a coffee for an elegant after-dinner finish.

Cultural Background

Chocolate-covered fruit has a long history in confectionery, with chocolate tempering and fruit preservation techniques evolving across Europe. Turning maraschino cherries into liqueur-soaked confections borrows from classic European practices of macerating fruit in spirits. The addition of Grand Marnier—an orange-flavored cognac-based liqueur invented in France—gives a distinctly French influence to an otherwise American holiday treat. It’s a modern, home-kitchen adaptation of old-world fruit-preserving flavors.

Seasonal Adaptations

For winter holidays, drizzle with white chocolate and sprinkle edible gold dust or use red and green sprinkles. In summer, switch to dark chocolate and a raspberry liqueur for a tangier experience. Around Valentine’s Day, pair with rosewater in moderation or add a few drops of cherry extract to intensify the fruitiness. Each season’s change affects sweetness and balance, so taste a sample before committing to a full batch.

Meal Prep Tips

Because the active work is minimal, plan ahead: start maceration 30 days before you need them, then reserve a couple of hours on the finishing day to dry, dip, and set. Use shallow trays so you can cool multiple batches in your refrigerator shelves. If you’re making multiple trays, rotate them through the fridge so all cherries set evenly. Label boxes with the date and a brief allergen note if gifting. These travel well short distances in insulated bags with ice packs.

Success Stories

Readers have told me these were the hit of cookie exchanges and holiday parties. One friend noted they sold out at a holiday bazaar when packaged with a small tasting note. Another memory I cherish: a neighbor who rarely eats sweets admitted to sneaking two at midnight and then wrote a thank-you note the next day—simple treats that make people smile. Those small acts of joy are why I keep making them every year.

These Grand Marnier chocolate cherries are a small project with a big payoff: minimal hands-on effort, maximum delight at the table. Start a jar now, and you’ll have a special gift or party favor ready when the holidays arrive.