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

Place the softened butter in a large bowl. Using a hand-held electric mixer, gradually beat in the powdered sugar until creamy.

Stir the bourbon-soaked pecans and finely chopped maraschino cherries into the butter and sugar mixture. Mix until evenly combined.

Shape the mixture into 1-inch balls using your hands. Place the balls on a tray, cover with plastic wrap, and refrigerate for at least 1 hour.

In a medium heavy-bottom saucepan, melt the semi-sweet chocolate chips with the shortening or coconut oil over low heat, stirring frequently.

Using two forks or a toothpick, dip each chilled ball into the melted chocolate, coating it entirely. Place each coated ball on a parchment paper-lined baking sheet.

Press a candied cherry half on top of each chocolate-coated ball. Refrigerate the tray until the chocolate coating is completely set.