Whilst the Cherry-on-top Bakewell liqueur is nut free, this recipe makes the most of the flavours by wrapping gin soaked cherries in thick marzipan, then dipping into rich dark chocolate, so these are obviously not! If you love your friends and family, making these as Christmas treats will show them just how much.
Rinse the syrup off the cherries and pat dry. Place in a glass with enough Cherry-on-Top to submerge the cherries. Cover the glass with clingfilm (you wouldn't want any of that lovely liqueur to evaporate!) and leave overnight in the fridge.
The next day, take the marzipan and knead it until it is soft enough to mould. Divide into 12 equal pieces and roll each one into a ball, then make a hollow in it.
Shake off any drips of excess liqueur from the cherries, then place one cherry into the hollow and mould the marzipan together to cover the cherry and roll into a ball. When all 12 cherries have been wrapped up, take the chocolate and place in a bowl over a pan of boiling water.
Put some greaseproof paper or baking parchment onto a plate to put the finished chocolates on
Allow the chocolate to just melt, then remove from the heat. Gently roll each ball in the chocolate, allow any excess chocolate to drip back into the bowl, then place on the prepared plate. Allow to set in the fridge.
While they are chilling, feel free to chill yourself by enjoying the leftover liqueur as cook's perks. Waste not, want not, eh?