Soak the Cherries: Place the drained maraschino cherries in a jar or container and pour in enough spiced rum to fully cover them. Seal and refrigerate for 12–24 hours.

Drain + Dry: Remove cherries from the rum and place on paper towels. Pat very dry to help the chocolate adhere.

Melt the Chocolate: Melt the dark chocolate melts according to package instructions until smooth.

Dip: Holding each cherry by the stem, dip into the melted chocolate, letting excess drip off.

Decorate: Immediately dip or sprinkle the cherries with Christmas sprinkles or sugars before the chocolate sets.

Set: Place dipped cherries on a parchment-lined baking sheet and let set at room temperature or in the refrigerator until firm.

Serve or Store: Serve chilled or at room temperature. Store in the refrigerator until ready to serve.