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Fireball Cherry Bombs are the perfect boozy, bite-sized treat to kick off any grown-up party. Made with whiskey-soaked cherries, dipped in white chocolate, and coated in colorful sprinkles, this easy recipe turns a classic cocktail garnish into a fun and festive spiked dessert.
Why You’ll Love Fireball Cherry Bombs
- Perfect balance of sweet and spicy – The cinnamon whiskey adds just the right kick to contrast the sugary cherries and chocolate.
- Customizable for any occasion – Use different sprinkle colors to match holidays, parties, or themed events.
- Minimal prep, maximum impact – Just a few ingredients and simple instructions make a seriously impressive party treat.
- Make-ahead friendly – Soak the cherries and prep them ahead of time to save stress on party day.
- No baking required – A fun, no-bake dessert that keeps your kitchen cool and your guests giggling!
More Boozy Garnishes
Love a good boozy garnish? Be sure to try our Boozy Grapes & our Champagne Grapes!
Ingredients Notes
- Maraschino cherries with stems: Choose a good quality brand with plump, intact cherries.
- Fireball cinnamon whiskey: Adds that signature sweet and spicy kick.
- White chocolate melting wafers: Ghirardelli works great, but any brand will do.
- Colored sanding sugar sprinkles: Customize the color to match your party theme.
See the recipe card for full information on ingredients and quantities.
How to Make Fireball Cherry Bombs
- Soak the Cherries: Drain ¼ cup of liquid from the cherry jar (save the lid). Replace the juice with Fireball cinnamon whisky. Close the jar, shake to mix, and refrigerate for at least 1 hour or overnight for a stronger flavor.
- Dry the Cherries: Drain the cherries and place them stem-side up on a paper towel-lined plate. Pat each cherry dry.
- Melt the Chocolate: Add melting wafers to a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until melted and smooth. Follow package directions for best results.
- Dip and Decorate: Holding each cherry by the stem, dip cherries into the melted white chocolate, covering almost to the top. Shake off excess melted chocolate and immediately roll in colored sanding sugar.
- Set and Chill: Place each finished cherry on a parchment paper-lined baking sheet. Once all cherries are coated, chill in the fridge for about 30 minutes, or until the white chocolate coating is fully set.
Recipe Tips
- Forgo the fresh: Fresh cherries don’t absorb the Fireball whisky as well as maraschino cherries and lack the signature sweetness and soft texture that make these boozy cherry bombs so addictive.
- Dry before dipping: Pat cherries very dry before dipping to prevent the white chocolate from seizing or sliding off.
- Choose your chocolate: Vanilla almond bark is a great alternative to white chocolate if you want a different flavor or easier melting. While you can use white chocolate chips in a pinch, they’re not the best choice for dipping.
- Family-friendly: Making a batch for kids? Swap Fireball with grenadine or cherry juice to keep it alcohol-free and just as festive.
Variations
- Dark Chocolate Option: Use melted dark chocolate instead of white for a richer, less sweet taste.
- Spicy Sugar Coating: Mix cinnamon sugar or chili powder with sanding sugar for extra heat.
- Alcohol Swap: Soak cherries in bourbon, rum, or flavored vodka for new flavors.
- Nutty Topping: After dipping, sprinkle with finely chopped toasted nuts like pecans or almonds.
- Color Customization: Match sanding sugar or sprinkles to holidays or events—use blue for July 4th, red and green for Christmas.
STorage
Store the cherry bombs in an airtight container in the refrigerator for up to 5 days. Keep them in a single layer to prevent sticking or smudging the chocolate coating.
Room temperature tip: These treats can safely sit out for up to 6 hours during parties without melting or losing their shape, making them perfect for serving at events.
More Fun Cocktail Recipes
If you’ve tried this Fireball Cherry Bombs Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

Fireball Cherry Bombs
Ingredients
- 10 ounce jar maraschino cherries with stems
- ¼ cup Fireball cinnamon whiskey
- 5 ounces white chocolate melting wafers from a 10-ounce Ghiradhelli package
- ¼ cup colored sanding sugar sprinkles
Instructions
- Drain off ¼ cup of the juice from the jar of maraschino cherries. Be sure to save the lid.10 ounce jar maraschino cherries with stems
- Replace the drained juices with the Fireball cinnamon whiskey. Add the lid back to the jar and close tightly. Gently shake the jar to ensure the whiskey is evenly distributed. Refrigerate for a minimum of 1 hour or up to overnight. The longer they soak in the Fireball, the stronger the flavor will be.¼ cup Fireball cinnamon whiskey
- Line a large plate with a paper towel. Drain the liquids from the jar of cherries then place the cherries to drain, with the stem side up, onto the prepared plate. Pat dry as much of the excess liquid from the outsides of each of the cherries as possible prior to dipping in the white chocolate and sprinkles.
- To a small microwave safe bowl add the white chocolate wafers. Heat the chocolate in 30 second increments, being sure to stir between each heating, until fully melted. Stir until smooth. For best results, follow the instructions from the packaging of your brand's wafers.5 ounces white chocolate melting wafers
- Holding a maraschino cherry by its stem, dip into the white chocolate until almost fully covered then gently shake off any excess chocolate.
- Dip the white chocolate coated cherry into the bowl of colored sanding sugar and gently roll to evenly coat all the chocolate with the sprinkles. Place onto a clean plate lined with parchment paper to allow the white chocolate to firm up. Repeat until all the cherries have been coated in the chocolate, and sprinkles.¼ cup colored sanding sugar sprinkles
- Transfer the plate of Fireball cherry bombs to the refrigerator for 30 minutes to allow the chocolate coating to firm up prior to serving.
Jenn’s Notes
Store the cherry bombs in an airtight container in the refrigerator for up to 5 days. Keep them in a single layer to prevent sticking or smudging the chocolate coating.
- Room temperature tip: These treats can safely sit out for up to 6 hours during parties without melting or losing their shape, making them perfect for serving at events.
- Fresh cherries don’t absorb the Fireball whisky as well as maraschino cherries and lack the signature sweetness and soft texture that make these boozy cherry bombs so addictive.
- Pat cherries very dry before dipping to prevent the white chocolate from seizing or sliding off.
- Vanilla almond bark is a great alternative to white chocolate if you want a different flavor or easier melting. While you can use white chocolate chips in a pinch, they’re not the best choice for dipping.
- Making a batch for kids? Swap Fireball with grenadine or cherry juice to keep it alcohol-free and just as festive.