Drain the cherries, reserving ¼ cup of the cherry juice.
Place the cherries on paper towels and pat to dry.
Using a rounded tablespoon, scoop a half ball of ice cream by leveling the tablespoon on the edge of the carton (You’ll use two halves to make a rounded bonbon) Working quickly, place these two halves on a paper towel or parchment paper.
Poke your thumb partially into one half. Place a single maraschino cherry in the divot and press two halves together. Use your hands to lightly shape into a nicely rounded ball.
Freeze until very hard.
While the balls are chilling, melt the dark chocolateand coconut oil by placing them in a microwave-safe bowl and cooking them in the microwave for 30-second increments until melted.
Stir the chocolate until smooth.
Place one ball on a fork and use the fork to coat the ball in chocolate. Gently tap the fork against the side of the bowl to remove any excess chocolate.
Place each dipped ball onto a sheet of parchment paper. Quickly return each bonbon to the freezer. Repeat the process with the remaining balls and dark chocolate.
Place some of the melted chocolate in a resealable bag and snip off one corner of the bag to use as a piping bag.
Use the piping bag to drizzle melted chocolate over the tops of the dipped cherries.
Let the chocolate coating harden, then store the cherries in the freezer until you are ready to enjoy.