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1
Put the maraschino cherries in a strainer and rinse well with cold water until it runs clear.
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2
Scatter the cherries on top of a few layers of paper towel to drain and dry thoroughly, patting dry if necessary.
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3
Line a baking sheet with parchment paper.
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4
Melt together the chopped chocolate and coconut oil in a bowl set over a pan of slightly simmering water, stirring until uniform and completely melted.
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5
Remove the bowl from the heat.
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6
Holding a cherry by the stem, dip in the melted chocolate, rolling to coat completely.
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7
Allow excess chocolate to drain off before placing the cherry on its side on the parchment-lined baking sheet (the stem should stick out from the side rather than the top).
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8
Repeat with the remaining cherries and chocolate.
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9
Place the baking sheet in the refrigerator for 30 minutes to allow to set.
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10
If the remaining chocolate mixture in the bowl has hardened, reheat over simmering water until melted again.
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11
Remove the chocolate-covered cherries from the refrigerator.
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12
Dip the flat end of a chocolate kiss into the melted chocolate, allowing excess to drain off, and then place onto the end opposite the stem end of a cherry.
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13
While holding the kiss in place, add 2 almond slices between the cherry and kiss to form ears.
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14
Use a toothpick to add 2 small dots of melted chocolate to the kiss, to adhere 2 dragees for eyes.
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15
Repeat with the remaining ingredients.
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16
Place the baking sheet back in the refrigerator to set up for at least 15 minutes.
