Method

• 1.
  Place cherries in a small bowl and pour over the rum. Set aside to macerate for at least 1 hour. Drain over a jug to catch the rum (see notes) and place cherries on a plate lined with paper towel to dry.
• 2.
  Melt both chocolates in 2 separate small bowls in the microwave in 10-second bursts, stirring until smooth.
• 3.
  Line a small plate with baking paper.
• 4.
  Holding each cherry by its stem, dip half the cherries into the melted dark chocolate and place on the prepared plate. Chill until set.
• 5.
  Meanwhile, place the sprinkles in a small bowl. Working one at a time, dip the remaining cherries into the melted white chocolate, letting excess chocolate drip off. Then dip into the sprinkles to coat. Place on a plate to set.
• 6.
  Dip the bristles of a clean toothbrush in the gold dust and, using your finger, fleck the dark chocolate-coated cherries with gold dust.
• 7.
  Arrange cherries on a serving platter to serve.