Drain the maraschino cherries using a fine-mesh strainer.

Finely chop them into small pieces, then spread them between layers of paper towels. Gently press to remove as much moisture as possible.

This step is especially important because excess cherry juice can make the filling sticky and difficult to shape.

Set the prepared cherries aside.

Step 2: Make the Creamy Base

In a large mixing bowl, beat the softened cream cheese and butter together using an electric hand mixer.

Continue mixing for approximately 2 minutes, or until the mixture becomes smooth and creamy.

Scrape down the sides of the bowl as needed.

Step 3: Add the Flavorings

Add the vanilla extract and peppermint extract.

Mix on low speed until evenly combined.

The peppermint should complement the cherry flavor rather than overpower it, so avoid adding too much.

Step 4: Add the Powdered Sugar

Gradually add the powdered sugar, approximately one cup at a time.

Mix on low speed after each addition until a thick dough forms.

The filling should be firm enough to roll into balls without sticking excessively to your hands.

Step 5: Fold in the Cherries

Gently fold the chopped, dried maraschino cherries into the filling using a spatula.

Make sure the cherry pieces are distributed evenly throughout the mixture.

If the filling feels too soft, add another tablespoon of powdered sugar at a time until it becomes easier to handle.

Step 6: Chill the Filling

Cover the mixing bowl with plastic wrap and refrigerate for approximately 45–60 minutes.

Chilling helps the butter and cream cheese firm up, making the filling easier to shape.

Step 7: Shape the Christmas Balls

Line a baking sheet with parchment paper.

Use a small cookie scoop or tablespoon to portion the chilled mixture into approximately 30 equal pieces.

Roll each portion gently between your palms to create smooth balls.

Place them on the prepared baking sheet, leaving a little space between each one.

Refrigerate for another 30 minutes, or until firm.

Step 8: Melt the Chocolate

Place the semi-sweet chocolate melting wafers in a microwave-safe bowl.

Microwave in 20-second intervals, stirring thoroughly after each interval until the chocolate is completely melted and smooth.

If the chocolate seems too thick for dipping, add a small amount of coconut oil and stir until incorporated.

Avoid overheating the chocolate because it can become thick and difficult to work with.

Step 9: Dip the Cherry Mint Balls

Remove the chilled filling balls from the refrigerator.

Using a dipping fork or two regular forks, lower each ball into the melted chocolate.

Turn gently until completely coated, then lift it out and allow the excess chocolate to drip back into the bowl.

Place each coated ball on the parchment-lined baking sheet.

Work in small batches, keeping the remaining filling refrigerated while you dip.

Step 10: Decorate for Christmas

While the chocolate coating is still wet, sprinkle the tops with red and green Christmas sprinkles.

For an elegant finish, drizzle melted white chocolate over the candies.

You can also add a small amount of finely crushed peppermint candy for extra mint flavor and a festive appearance.

Step 11: Chill Until Set

Transfer the baking sheet to the refrigerator for approximately 20–30 minutes, or until the chocolate coating becomes completely firm.

Once set, transfer the Cherry Mint Christmas Balls to an airtight container and refrigerate until ready to serve.