Open the jar of maraschino cherries and reserve 1/4 cup of the cherry juice.

Drain the remaining liquid while keeping the cherries in the jar.

Combine the reserved cherry juice with the alcohol-free peppermint extract or flavoring.

Pour the peppermint-cherry mixture back over the cherries.

Replace the lid and refrigerate for at least 1 hour. For a stronger peppermint flavor, refrigerate for several hours or overnight.

Remove the cherries from the jar and arrange them on a paper towel-lined plate.

Pat each cherry thoroughly dry. Removing surface moisture is important for helping the chocolate adhere properly.

Line a rimmed baking sheet or tray with parchment paper.

Place the white chocolate melting discs in a small microwave-safe bowl.

Microwave at 50% power for 30 seconds, then stir thoroughly.

Continue heating in 15-second intervals, stirring between each interval, until completely melted and smooth.

Hold one cherry carefully by its stem and dip approximately three-quarters of the fruit into the melted white chocolate.

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

Place the finished Christmas Cherry Bombs upright on the parchment-lined tray with their stems pointing upward.

Repeat with the remaining cherries.

Refrigerate for approximately 30 minutes, or until the white chocolate has completely set.

Keep chilled until ready to serve.