This recipe began as a small experiment in my kitchen the winter I wanted to elevate a simple holiday confection into something worth gifting. I first combined soaked dried cherries with a touch of bourbon while making cookie dough for a neighbor years ago. The mixture tasted so indulgent that I rolled it into small bite-sized spheres, dipped them in chocolate, and labeled them dangerously addictive. They quickly earned a place on holiday plates and at dinner parties. The combination of chewy cherry, warm oak from the bourbon, and the crisp snap of chocolate gives an elegant contrast of textures and flavors.

What makes these cherry bourbon balls special is their simplicity and the way familiar pantry items transform into an adult candy that still feels approachable. The interior is soft and slightly dense like a truffle, with little pockets of fruity brightness. The chocolate coating provides a thin, satisfying shell that keeps everything neat for serving. Over the years I refined the balance of sweetness and booze so the bourbon complements rather than overwhelms. These are best served at room temperature so the flavors can bloom and the texture stay tender.

Ingredients

• Cherries: Use 1 cup of dried tart cherries, unsweetened if you prefer brightness. Look for plump, chewy ones from specialty brands or bulk bins. If using sweetened cherries reduce the added sugar in the mixture.
• Bourbon: 2 tablespoons of a mid-priced bourbon. Choose a bottle you enjoy sipping since the flavor concentrates. Avoid the lowest grade as harsh alcohol notes will permeate the filling.
• Crumbs: 2 cups of finely crushed graham crackers or sandwich cookies. Use a food processor for consistent crumbs and measure by tamping into the cup for accuracy.
• Sweetened condensed milk: 7 tablespoons to bind and add sweetness. Full fat gives the creamiest texture and helps the balls hold shape.
• Cocoa powder: 2 tablespoons of unsweetened cocoa for depth. Sift to avoid lumps.
• Vanilla extract: 1 teaspoon for aroma and to round flavors.
• Salt: 1/8 teaspoon of fine salt to brighten. If using salted butter elsewhere, taste before adding extra salt.
• Chocolate coating: 12 ounces of semi-sweet or dark chocolate, chopped, or a bag of melting disks for a glossy finish. Add 1 tablespoon of neutral oil for a thinner coat if needed.
• Optional additions: 1/2 cup finely chopped toasted pecans or almonds for texture, or 2 tablespoons of instant espresso for extra complexity.

Instructions

Soak and soften the cherries: Place the dried cherries in a small bowl and pour the bourbon over them. Let sit at room temperature for 20 minutes, stirring once or twice. The cherries will plump and absorb liquor, which keeps the interior moist without an overwhelming boozy bite. If you prefer no alcohol, substitute strong brewed coffee or a fruit juice. Prepare the dry base: Crush graham crackers or cookies to a fine crumb in a food processor. Measure 2 cups and transfer to a mixing bowl. Stir in the sifted cocoa powder and salt so the flavors are evenly distributed before adding the wet ingredients. Make the filling: Drain the cherries, reserving any excess bourbon for adding a teaspoon at a time if the mixture feels dry. Chop cherries finely and fold into the crumbs. Add sweetened condensed milk and vanilla, mixing until a pliable dough forms. If using nuts or espresso add them now. The dough should hold together when pressed; if not, add an extra teaspoon of condensed milk or a splash of reserved bourbon. Form the balls: Using a small cookie scoop or a tablespoon, portion out even amounts and roll between your palms to form smooth spheres. Place on a parchment-lined baking sheet. Chill for at least 30 minutes to firm up which makes dipping easier and helps the chocolate set cleanly. Coat with chocolate: Melt chocolate using a double boiler or microwave in short bursts, stirring until smooth. If the chocolate is too thick add a little neutral oil. Dip each chilled ball with a fork, letting excess chocolate drip back into the bowl, and return to the parchment-lined tray. For a decorative touch drizzle with contrasting chocolate after the first coat sets. Finish and rest: Let the dipped pieces rest at room temperature until the shell sets, or speed the process by refrigerating for 15 minutes. Transfer to an airtight container and bring to room temperature before serving so the flavors open up fully.

Storage Tips

Store in a single layer or separated by parchment in an airtight tin. Refrigerate to extend freshness, keeping the container in the coolest part of the fridge away from strong-smelling foods. For longer storage freeze on a tray and then transfer to a freezer-safe bag. Thaw in the refrigerator overnight and bring to room temperature before serving. Avoid leaving them at room temperature for more than a day as the interior can soften too much and the chocolate may bloom if temperatures fluctuate.

Ingredient Substitutions

If bourbon is unavailable or undesired substitute dark rum, brandy, or strong coffee. For a nonalcoholic berry-forward note use cherry juice reduced slightly on the stove to concentrate flavor. Swap graham crumbs for gluten-free cookie crumbs to make them gluten-free. Replace sweetened condensed milk with a mixture of cream cheese and powdered sugar for a tangier binder, adjusting quantities for the desired consistency.

Serving Suggestions

Arrange on a small platter with decorative paper liners and a sprinkling of finely chopped toasted nuts for contrast. These pair beautifully with a small glass of bourbon or tawny port for dessert. For a party, include a mix of coatings such as chopped pistachios, toasted coconut, or a dusting of cocoa to add visual variety. They also make thoughtful edible gifts when wrapped in cellophane and tied with ribbon.

Cultural Background

The concept of alcohol-infused confections has long been part of European and American Christmas traditions, with boozy fruitcakes and liqueur-soaked chocolates dating back centuries. Cherry and bourbon reflect regional American flavors, especially in areas where stone fruit and whiskey are part of culinary identity. Adapting these influences into truffle-like spheres creates a hybrid that feels both nostalgic and modern.

Seasonal Adaptations

In winter use tart cherries and dark chocolate for warming notes. For summer serve smaller portions alongside fresh berries and chilled sparkling wine. Swap spices such as cinnamon or orange zest in fall to emphasize autumnal flavors. Holiday versions can include a splash of orange liqueur for brightness or a sprinkle of edible glitter for festive presentation.

Meal Prep Tips

Make the filling up to three days ahead and keep refrigerated. Form and freeze the balls on a tray, then store frozen in a single layer separated by parchment. Dip directly from frozen, allowing a minute longer in the chocolate to ensure good coverage. Label containers with the date and variety. For gifting, thaw and glaze the day before distribution for the best texture and appearance.

These cherry bourbon bites encapsulate the joy of turning a handful of simple ingredients into memorable treats. Whether for a small dinner party or a larger holiday spread, they reward small portions and big smiles. Try making one batch and then experiment with the variations to find the version your friends ask you to bring year after year.