Drain the maraschino cherries in a jar then refill the jar with vodka.

Place in your refrigerator for 2 days.

Remove the cherries (keep the vodka for another use).

Pat dry very well with paper towels.

Add the white chocolate melting discs to a microwave safe bowl.

Microwave at 50-percent power in 30-second increments until stirring is smooth.

Add the blue sanding sugar to a small bowl.

Line a baking sheet with wax paper.

Dip the maraschino cherry halfway into the white chocolate then dip the lower half of the white chocolate into the blue sanding sugar.

Place gently onto the baking sheet and press down gently to make a white chocolate base so the cherries don’t fall over.

Let harden for 20 minutes before serving.