Remove the lid to the jar of maraschino cherries, being sure to save the lid, and drain out ¼ cup of the juice from the jar of the maraschino cherries. You want to keep the cherries in the jar.

Add ¼ cup of peppermint schnapps to the jar of maraschino cherries. Replace the lid to the jar of maraschino cherries and refrigerate for 1 hour or up to overnight. The longer you allow your cherries to soak in the peppermint schnapps-infused juice, the stronger the flavor will be.

Once the cherries have soaked in the peppermint schnapps-flavored cherry juice, carefully remove all the maraschino cherries from the jar, place them onto a paper towel-lined plate, and pat the cherries dry really well.

Line a rimmed tray with a piece of parchment paper. Set aside.

In a small, microwave-safe bowl, add the white chocolate melting discs. Microwave for 30 seconds to 1 minute at 50% power, stir, then microwave an additional 15-30 seconds or until the white chocolate is fully melted and stirred to a smooth consistency. For best results, follow the melting instructions on your brand's packaging for the white chocolate melting discs. Be sure to stir between each time of heating.

Hold a very dry maraschino cherry by the stem and dip it into the melted white chocolate, covering approximately ¾ of the cherry with the white chocolate.

Once you have dipped the cherry into the white chocolate, then dip the bottom of the white chocolate dipped cherry into the crushed peppermint candies. Place the dipped cherry onto the prepared rimmed tray. Be sure that the stem is pointing up. Repeat until all the stemmed maraschino cherries have been dipped.

Place the tray of cherry bombs into the refrigerator for 30 minutes to chill before serving.