If using alcohol, soak cherries overnight in brandy, rum or vodka.
Drain maraschino cherries and gently blot with paper towels.
Lay cherries out on paper towels to air dry a bit.
Separately, in the microwave or on the stovetop on very low heat, melt chocolate chips or chopped chocolate together with coconut oil.
Stir until smooth.
Hold dry cherries by the stem and dip into the chocolate mixture.
Place chocolate dipped cherries stem up onto waxed or parchment paper to dry.
Reheat remaining chocolate mixture if needed.
Allow to air dry or place in the refrigerator for a few minutes to hurry up the process.
Store at room temperature for up to a week.