Combine the finely chopped pecans and bourbon in a bowl. Let this mixture sit for at least 1 hour or ideally overnight.

In a large bowl, use an electric mixer to beat the softened butter and powdered sugar together until creamy.

Stir in the bourbon-soaked pecans and finely chopped maraschino cherries until well combined.

Shape the mixture into 1-inch balls and refrigerate for at least 1 hour.

Melt the chocolate chips and shortening or coconut oil in a saucepan over low heat, stirring frequently.

Dip each chilled ball into the melted chocolate, coating thoroughly, and place on a parchment-lined sheet.

Press a candied cherry half onto each chocolate-coated ball and refrigerate until set.