Drain off ¼ cup of the juice from the jar of maraschino cherries. Be sure to save the lid.

Replace the drained juices with the Fireball cinnamon whiskey. Add the lid back to the jar and close tightly. Gently shake the jar to ensure the whiskey is evenly distributed. Refrigerate for a minimum of 1 hour or up to overnight. The longer they soak in the Fireball, the stronger the flavor will be.

Line a large plate with a paper towel. Drain the liquids from the jar of cherries then place the cherries to drain, with the stem side up, onto the prepared plate. Pat dry as much of the excess liquid from the outsides of each of the cherries as possible prior to dipping in the white chocolate and sprinkles.

To a small microwave safe bowl add the white chocolate wafers. Heat the chocolate in 30 second increments, being sure to stir between each heating, until fully melted. Stir until smooth. For best results, follow the instructions from the packaging of your brand's wafers.

Holding a maraschino cherry by its stem, dip into the white chocolate until almost fully covered then gently shake off any excess chocolate.

Dip the white chocolate coated cherry into the bowl of colored sanding sugar and gently roll to evenly coat all the chocolate with the sprinkles. Place onto a clean plate lined with parchment paper to allow the white chocolate to firm up. Repeat until all the cherries have been coated in the chocolate, and sprinkles.

Transfer the plate of Fireball cherry bombs to the refrigerator for 30 minutes to allow the chocolate coating to firm up prior to serving.