40 fresh unpitted cherries (cherries with pits works fine, too)
750 mL bottle of amaretto
12 ounces white chocolate chips
With a knife, make small ¼-inch cuts into each cherry. Place the cherries into mason jars, filling each jar about ¾ of the way full. Fill each jar with amaretto to just cover the cherries. Close each jar securely, and shake gently for 10 seconds before placing into the refrigerator. Let cherries soak for at last overnight, up to 48 hours.
Strain the cherry mixture (you can reserve the slightly cherry-flavored amaretto for cocktails) into a colander. Pat down each cherry with a paper towel or cloth until each one is dry.
Melt some of the white chocolate chips in the microwave, adding vegetable oil as needed. Stir well to create a chocolate coating.
By its stem, dip each cherry into the white chocolate coating. Let excess chocolate drip off before placing the cherries on to a baking sheet lined with parchment paper. Refrigerate to set for at least 15 minutes before serving. Keeps best in the fridge for up to 1 day.