Drain the maraschino cherries in a fine-mesh strainer.

Place them between several layers of paper towels and gently press to remove as much moisture as possible.

Finely chop 1/2 cup of cherries for the filling and another 1/3 cup for the outside coating.

Keep the coating cherries separate. Pat them dry again if they release additional juice while resting.

This step is very important because too much moisture can make the cream cheese mixture difficult to shape.

Step 2: Beat the Cream Cheese and Butter

Place the softened cream cheese and butter in a large mixing bowl.

Using an electric mixer, beat on medium speed for approximately 2 minutes until the mixture becomes smooth and creamy.

Scrape down the sides of the bowl with a spatula to make sure everything is evenly combined.

Add the powdered sugar, vanilla extract, and optional almond extract.

Mix on low speed until the sugar is incorporated, then increase the speed briefly until the mixture is fluffy.

Step 3: Add the Cherries and Pecans

Add the finely chopped, well-drained maraschino cherries and 1/2 cup of chopped pecans to the cream cheese mixture.

Add the optional shredded coconut.

Using a spatula, gently fold everything together until the cherries and pecans are evenly distributed.

The mixture should be thick, creamy, and easy to scoop.

Step 4: Shape the Cheese Ball

Lay a large piece of plastic wrap on a clean work surface.

Transfer the cream cheese mixture to the center of the plastic wrap.

Gather the edges of the wrap around the mixture and gently shape it into a ball.

Twist the plastic wrap closed and use your hands to smooth the outside.

Place the wrapped cheese ball in a bowl to help it hold its shape.

Step 5: Chill Until Firm

Refrigerate the wrapped cheese ball for at least 3–4 hours, or until firm enough to handle.

For the best results, chill it overnight.

The butter and cream cheese will firm up in the refrigerator, making the cheese ball much easier to coat and serve.

Step 6: Prepare the Festive Coating

In a shallow bowl, combine the remaining chopped pecans and shredded coconut.

Add the finely chopped, well-dried maraschino cherries.

Gently mix everything together until evenly distributed.

If you prefer a sweeter coating, add 1–2 tablespoons of powdered sugar.

Spread the mixture into an even layer on a plate.

Step 7: Coat the Cherry Cheese Ball

Remove the chilled cheese ball from the refrigerator and carefully unwrap it.

Place it on top of the coating mixture.

Gently roll it around until the outside is covered with the cherries, pecans, and coconut.

Use your hands to press additional coating onto any bare areas.

Transfer the finished cheese ball to a serving plate.

Step 8: Decorate and Serve

For a beautiful Christmas presentation, garnish with a few whole maraschino cherries, pecan halves, and a little extra shredded coconut.

You can also add fresh mint leaves for a touch of green.

Arrange vanilla wafers, graham crackers, shortbread cookies, and pretzels around the cheese ball.

Keep refrigerated until shortly before serving. Let it soften slightly so it is easy to spread, then enjoy!