Remove the maraschino cherries from the jar, allowing excess syrup to drip off, and place them on a paper towel to dry for about 10 minutes.

In a microwave-safe bowl, add the Ghirardelli white chocolate melting wafers. Heat in the microwave in 20-second intervals until smooth and fully melted, about 1 to 2 minutes.

Stir in the Malibu rum thoroughly into the melted chocolate mixture.

Dip two-thirds of each cherry into the melted white chocolate mixture and then into the bright blue sanding sugar.

Place the dipped cherries on a parchment-lined baking sheet and allow to set at room temperature for about 30 minutes, or refrigerate for quicker results.

Transfer the set Boozy Cherry Bombs to a serving platter and keep refrigerated until ready to serve.