Drain about ⅓ cup of the syrup from the jar of cherries. Pour the vodka directly into the jar, seal it tightly, and gently swirl to combine. Place the jar in the refrigerator and let the cherries soak for at least 1 hour.If you’d like a stronger flavor, let them infuse overnight. Remove the cherries from the jar and place them on paper towels. Pat them completely dry. This step helps the chocolate coat smoothly and stick properly.
Line a baking sheet with parchment paper and set it aside. This will keep the cherries from sticking while the chocolate sets.
Place the white chocolate in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each round, until the chocolate is fully melted and smooth. Be careful not to overheat the chocolate.
Hold each cherry by the stem and dip it into the melted white chocolate, coating most of the cherry. While the chocolate is still wet, immediately roll or sprinkle the cherry with sanding sugar or sprinkles.
Place the dipped cherries on the prepared baking sheet.
Place the tray in the refrigerator for about 30 minutes, or until the chocolate is fully set. Once firm, they’re ready to serve.
