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. Gradually beat in the powdered sugar until fully incorporated and 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 on a tray, cover with plastic wrap, and refrigerate for at least 1 hour.

Melt the semi-sweet chocolate chips with the shortening or coconut oil over low heat, stirring frequently.

Dip each chilled ball into the melted chocolate mixture, coating it entirely. Place on a parchment paper-lined baking sheet.

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