Open the jar of maraschino cherries and reserve the lid. Drain about ⅓ cup of the cherry juice from the jar, keeping the cherries inside.

Add ¼ cup of non-alcoholic peppermint syrup to the jar. Replace the lid securely and refrigerate for 1 hour or, for a stronger peppermint flavor, overnight.

Carefully remove the cherries from the jar and arrange them on a paper towel-lined plate. Pat them very dry. Removing excess moisture is important for getting a smooth chocolate coating.

Line a rimmed baking tray with parchment paper and set it aside.

Place the white chocolate melting discs in a small microwave-safe bowl. Microwave at 50% power for 30–60 seconds. Stir well, then continue heating in 15–30 second intervals until completely melted and smooth. Follow the melting directions on your package if they differ.

Hold each dry cherry by the stem and dip it into the melted white chocolate, coating about three-quarters of the cherry.

Immediately dip the bottom of the chocolate-covered cherry into the finely crushed peppermint candies.

Place each cherry on the parchment-lined tray with the stem pointing upward. Repeat with the remaining cherries.

Refrigerate the Christmas Cherry Bombs for about 30 minutes, or until the chocolate coating is firm.

Serve chilled or slightly softened at room temperature.