Chocolate Covered Cherries Recipe – Easy & Delicious

Let me tell you a little secret: I used to think chocolate covered cherries were something you could only buy at fancy candy shops. Then I tried making them at home — and now I can’t stop. They’re creamy, rich, and have that perfect sweet-and-salty balance that makes you want to eat them one after another. Plus, they’re surprisingly easy to make. Seriously, even if you’ve never dipped anything in chocolate before, you can nail this.

Why You’ll Love This Chocolate Covered Cherries Recipe

These aren’t just any chocolate covered cherries — they’re the kind that make your taste buds do a little happy dance. The glossy chocolate shell gives way to a juicy, tangy cherry center, and the toasted almonds add a satisfying crunch. A light sprinkle of flaky sea salt? That’s the magic touch that elevates them from good to unforgettable.

And the best part? You can customize them. Want them nut-free? Skip the almonds. Prefer dark chocolate? Go for it. Want to add a hint of orange zest? Absolutely. This recipe is your canvas.

Prep Time, Cook Time, and Servings

Prep time: 15 minutes

Cook time: 5 minutes (for melting chocolate)

Servings: 24 pieces (about 2 per serving)

What You’ll Need

Ingredients

• 12 ounces maraschino cherries (about 2 cups)
• 12 ounces semi-sweet chocolate chips
• 1 tablespoon coconut oil
• 1/2 cup toasted almonds, chopped
• 1/4 teaspoon flaky sea salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons powdered sugar, for dusting
• 1 sheet wax paper, for lining tray

Pro tip: I always use maraschino cherries that are packed in water, not syrup. They’re less sweet and let the chocolate shine. If you can’t find them, drain syrup-packed cherries well — you don’t want a soggy chocolate shell.

How to Make Chocolate Covered Cherries

Step-by-Step Instructions

1. Drain the cherries and pat them completely dry with paper towels. Any moisture will make the chocolate seize or crack.
2. Line a baking sheet with wax paper. Set aside.
3. In a microwave-safe bowl, combine chocolate chips, coconut oil, and vanilla extract. Microwave in 30-second bursts, stirring after each, until smooth and fully melted. (About 1.5 to 2 minutes total.)
4. Place chopped toasted almonds in a shallow dish. Set nearby.
5. Using a fork or small spoon, dip each cherry into the melted chocolate, letting excess drip off. Then roll the chocolate-coated cherry in the almonds until evenly coated.
6. Place the coated cherry on the wax paper. Repeat with remaining cherries.
7. Sprinkle each cherry lightly with flaky sea salt. This might seem small, but it makes a huge difference in flavor balance.
8. Refrigerate for 30 minutes, or until chocolate is firm.
9. Before serving, dust lightly with powdered sugar for a delicate, snowy finish.

As you work, you’ll notice the chocolate starts to set quickly — especially if your kitchen is cool. That’s okay! Just dip one cherry at a time and work efficiently. I like to keep a small bowl of warm water nearby to dip my fingers in if chocolate starts to stick to my hands.

Tips for Success

Here are the little tricks that make all the difference between okay and absolutely divine chocolate covered cherries:

• Dry the cherries well — even a tiny bit of moisture can cause the chocolate to clump or crack.
• Use room-temperature chocolate — if it’s too hot, it’ll melt the almonds; if too cold, it won’t coat evenly.
• Work quickly — chocolate sets fast, so have your almonds and tray ready.
• Use a fork to dip — it’s easier to control and lets excess chocolate drip off naturally.
• Chill before serving — this helps the chocolate harden and prevents smudging.
• Store in an airtight container — they’ll last up to 2 weeks in the fridge. (If you can resist eating them all in one go.)

Common Mistakes to Avoid

Even the best cooks make mistakes. Here’s what to watch out for:

• Using wet cherries — this is the #1 reason chocolate cracks or doesn’t set. Pat them dry like your life depends on it.
• Overheating the chocolate — if you microwave too long, it can burn or seize. Stir after each 30 seconds.
• Not letting chocolate set — rushing the chilling step leads to messy, melty cherries.
• Using low-quality chocolate — cheap chocolate chips can be waxy or grainy. Use good quality semi-sweet for the best texture.
• Skipping the sea salt — it might seem unnecessary, but it cuts the sweetness and adds depth. Trust me.

FAQ: Your Chocolate Covered Cherries Questions Answered

Can I use fresh cherries instead of maraschino?

Technically, yes — but I don’t recommend it. Fresh cherries are too juicy and will ruin the chocolate coating. If you’re set on using fresh, you’d need to pit them, freeze them briefly to remove moisture, and still, the results won’t be as consistent. Maraschino cherries are designed for this purpose — they’re sweet, firm, and dry enough to work with chocolate.

Can I make these with dark chocolate?

Absolutely! Dark chocolate (60-70% cocoa) gives a richer, less sweet flavor that pairs beautifully with the tartness of the cherries. Just melt it the same way — you might need a tiny bit more coconut oil to keep it smooth. I love using dark chocolate for a more sophisticated treat.

How long do chocolate covered cherries last?

Stored in an airtight container in the refrigerator, they’ll last up to 2 weeks. If you keep them at room temperature, they’re best eaten within 2-3 days — especially in warm weather. The chocolate can soften or melt, and the cherries may become sticky.

Can I freeze them?

Yes, but with caution. Freeze them on the wax paper first, then transfer to a freezer-safe container. They’ll last 2-3 months. Thaw in the fridge before serving. Note: the texture might change slightly — the chocolate may lose its glossy shine, and the cherries could become a bit softer. Still delicious, but not quite the same as fresh.

Are these gluten-free?

Yes, as long as your chocolate chips and almonds are certified gluten-free. Most are, but always check the label. The recipe is naturally dairy-free too, since we’re using coconut oil instead of butter. Just make sure your powdered sugar is gluten-free — some brands are processed with wheat starch.

Final Thoughts: A Treat Worth the Effort

There’s something deeply satisfying about making chocolate covered cherries at home. It’s simple, it’s fun, and the results are always impressive — whether you’re sharing them with friends, gifting them in a pretty box, or just treating yourself after a long day.

I remember the first time I made these for my sister’s birthday. She took one bite and said, “I can’t believe you made these — they taste like something from a high-end candy store!” That’s the magic of homemade treats. They don’t need to be complicated to be special.

So go ahead — grab your ingredients, turn on some music, and dip away. You’ve got this. And if you make a mess? That’s part of the fun. Just remember to dry those cherries. Seriously, that’s the golden rule.

Now, go enjoy a sweet, crunchy, salty little bite of joy. You’ve earned it.