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1
Pit all cherries and place then in a tight layer on the bottom of a loaf pan. Pour the bourbon on top of the cherries and toss to coat. You want the cherries to be sitting in the bourbon, about halfway covered. Allow to soak for 1 1/2 hours at room temperature, tossing to redistribute the bourbon every 20-30 minutes.
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2
Remove from the liquid with a slotted spoon and place cherries on a plate covered with 3 or 4 paper towels. Allow to drain and dry for about 10 minutes.
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3
Place chocolate in the top or a double boiler. If you don't have one, then add water to the bottom of a pot, then place a metal bowl over the pot. Make sure the bottom of the bowl is not touching the water (very important). I have also heard that you can place the metal bowl on an electric heating pad, but I have never tried it.
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4
Place the chocolate in the bowl, set heat to medium-low. Stir constantly. Use a food thermometer to measure the temperature. You want it to be between 90 and 93u00b0F. This is so your chocolate gets that beautiful shine to it and has that crisp snap when you bite into it. If you heat it too much or too little, it won't have that.
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5
Once the right temperature is reached, remove the bowl from the heat. Add the cherries in batches (about 8-10 at a time), roll them around in the bowl and remove with a spoon.
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6
Place on wax paper to dry. Chill in the fridge until ready to serve.
