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1
Line a cookie sheet or jelly roll pan with parchment paper and place in the freezer.
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2
Place washed and dried maraschino cherries in a medium bowl and set aside.
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3
In a medium stainless steel bowl placed over a small pot of simmering water, melt the chocolate and coconut oil until melted and completely smooth.
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4
Remove bowl from heat and allow the mixture to cool for 3-5 minutes.
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5
Remove parchment lined cookie sheet from the freezer and set on your work surface.
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6
Hold a maraschino cherry by the stem and dip, submerging cherry completely into the melted chocolate mixture.
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7
Lift the cherry from the melted chocolate and allow the excess to drain completely back into the bowl.
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8
Place the cherry on the cold parchment lined cookie sheet.
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9
Repeat with remaining maraschino cherries.
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10
Place the cookie sheet in the freezer until the chocolate has set, about 7-10 minutes.
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11
While chocolate sets, make the caramel mixture.
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12
Melt the caramel: In a medium saucepan over low heat, melt the caramels.
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13
Once melted, add heavy cream and vanilla extract.
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14
Mix until combined.
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15
Allow the mixture to cool slightly and then transfer to a piping bag fitted with a small round tip.
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16
Alternatively, you can transfer the mixture to a zip sandwich bag, cutting a small hole in one corner.
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17
Remove cherries from the freezer.
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18
Hold a maraschino cherry by the stem and dip, submerging cherry completely into the melted chocolate mixture.
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19
Lift the cherry from the melted chocolate and allow the excess to drain completely back into the bowl.
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20
Place the cherry on the parchment lined cookie sheet.
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21
Repeat with remaining maraschino cherries.
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22
Place the cherries on the parchment lined cookie sheet and place back in the freezer to set, another 7-10 minutes.
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23
Once the chocolate has set, to secure the cherries on to a serving platter, pipe a dab of caramel to the plate then place the cherry on top.
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24
Then pipe mounds of caramel right above the stems of every other cherry.
