3/4 c. candied cherries
1/2 c. rum
1 3/4 c. milk chocolate morsels or white chocolate

Place cherries in a screw-top glass jar, and pour in the rum. Let stand for a week, shaking occasionally to distribute rum through the cherries. When ready to fix the cherries, drain thoroughly on paper towels, and dry well. Melt the chocolate in the microwave in a Pyrex dish. Roll the cherries into the chocolate, coating all sides. Put on waxed paper to set. Store in covered container. Makes about 2 1/2 dozen.