Infuse the pecans: In a small bowl, combine chopped pecans and bourbon. Let sit for at least 1 hour (or overnight).

Make the filling: In a large bowl, beat softened butter until creamy. Gradually beat in powdered sugar until combined (mixture will be dry).

Add the bourbon-soaked pecans and chopped maraschino cherries. Mix with a wooden spoon or hands until a uniform, pliable dough forms.

Shape the balls: Roll dough into 1-inch balls. Place on a parchment-lined baking sheet. Cover and refrigerate for at least 2 hours until very firm.

Melt the chocolate: Just before the chill time ends, melt chocolate chips with shortening (or coconut oil) in a double boiler or microwave, stirring until smooth.

Dip the balls: Using a fork, dip each chilled ball into the melted chocolate, letting excess drip off. Return to the parchment-lined sheet.

Garnish: Immediately press a candied cherry half onto the top of each ball before the chocolate sets.

Set and store: Let chocolate set at room temperature or refrigerate for 30 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.