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Drain ¼ cup of the cherry juice, replace with Fireball whiskey, seal, and shake gently. Chill for 1 hour or overnight for stronger flavor.
Drain the cherries and pat them completely dry on paper towels.
Heat white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Hold each cherry by its stem, dip into melted chocolate, shake off excess, then roll in sanding sugar to coat evenly.
Place coated cherries on parchment paper and refrigerate for 30 minutes until chocolate firms.