1: Drain your cherries and cover with spiced rum. Refrigerate for at least four hours.
2: For extra boozy cherries, leave them in the fridge overnight.
3: Remove the cherries and let them dry on a paper towel.
4: Microwave candy melts in 30-second intervals until melted (about a minute and a half).
5: Dip each cherry by its stem in the melted chocolate and immediately decorate with sprinkles.
