Drain the maraschino cherries in a fine-mesh strainer. Chop them into very small pieces, then spread them between layers of paper towels and gently press to remove as much moisture as possible.

This step is especially important. Too much cherry juice can make the filling soft and difficult to roll. Set the prepared cherries aside.

Step 2: Make the Creamy Filling

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

Add the vanilla extract and optional almond extract. Mix again until combined.

Gradually add the powdered sugar, about one cup at a time, mixing on low speed after each addition. Continue until a thick, soft dough forms.

Step 3: Add the Cherries

Fold the chopped, dried maraschino cherries into the mixture using a sturdy spatula.

If the filling feels too soft to handle, add a little more powdered sugar, one tablespoon at a time. The mixture should be firm enough to roll without sticking excessively to your hands.

If desired, add up to one tablespoon of cherry juice for a stronger cherry flavor, but only if the mixture remains firm.

Step 4: Chill the Mixture

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

Chilling helps the butter and cream cheese firm up, making the filling much easier to shape. Don’t skip this step, especially if your kitchen is warm.

Step 5: Shape the Cherry Balls

Line a baking sheet with parchment paper.

Scoop approximately one tablespoon of the chilled mixture at a time and roll it between your palms to form small, even balls.

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

Once all the balls are shaped, refrigerate them for another 30 minutes or until firm.

Step 6: Melt the Chocolate

Place the chocolate melting wafers or chocolate chips in a microwave-safe bowl.

Microwave in 20–30-second intervals, stirring thoroughly after each interval until the chocolate is completely melted and smooth.

If using chocolate chips, stir in the coconut oil if needed to achieve a thinner dipping consistency. Avoid overheating the chocolate, as it can become thick and difficult to work with.

Step 7: Dip the Cherry 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 it gently to coat all sides, then lift it out and allow the excess chocolate to drip back into the bowl.

Place each coated ball back onto the parchment-lined baking sheet.

Work in small batches, keeping the remaining filling refrigerated so it stays firm.

Step 8: Decorate for Christmas

While the chocolate is still wet, add red and green holiday sprinkles to each candy.

For a more elegant finish, drizzle melted white chocolate over the tops using a small spoon or piping bag.

You can also add a tiny piece of well-dried maraschino cherry to the top of each ball for an extra festive touch.

Step 9: Let the Chocolate Set

Place the baking sheet in the refrigerator for approximately 20–30 minutes, or until the chocolate coating is completely firm.

Once set, transfer the Christmas Chocolate Cherry Balls to an airtight container and refrigerate until serving.