Line a cookie sheet with baking parchment.
Cut the cherries in half and place them in a small bowl.
Add the rum or brandy and stir to coat.
Set the cherries aside to soak for a minimum of 1 hour, stirring occasionally.
Divide the marzipan into 24 pieces and roll each piece into a ball.
Press half a marinated cherry into the top of each marzipan ball.
Break the chocolate into pieces and melt in a double boiler.
Dip each candy into the melted chocolate, allowing the excess to drip back into the pan.
Place the coated cherries on the baking parchment and chill until set.
If desired, melt a little extra chocolate and drizzle it over the top of the coated cherries.
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