Step 1: In a large mixing bowl, combine the melted butter, sweetened condensed milk, and vanilla extract. Stir well until the mixture is smooth and uniform.
Step 2: Gradually mix in the powdered sugar, about a cup at a time, stirring until a thick, sticky dough begins to form. It will be soft but should hold its shape.
Step 3: Next, fold in the chopped maraschino cherries and chopped nuts (if using). Make sure the cherries are well-drained and patted dry to avoid extra moisture. Stir until everything is evenly combined.
Step 4: Transfer the entire bowl of cherry-nut filling to the refrigerator and chill for 30 to 60 minutes. You want it firm enough to roll into balls without sticking to your hands too much.
Step 5: Using a small cookie scoop or a spoon, roll the chilled filling into 1-inch balls. Place them on a parchment-lined baking sheet or tray. Once you’ve rolled them all, place the tray in the freezer for 15–20 minutes to help them set before dipping.
Step 6: In a microwave-safe bowl, melt the chocolate chips with the shortening (or coconut oil) in 30-second intervals, stirring after each round, until smooth and fully melted. You can also melt the chocolate in a double boiler if you prefer.
Step 7: Remove the chilled balls from the freezer. Using a fork or a dipping tool, dip each one into the melted chocolate, turning to coat completely. Let any excess chocolate drip off, then place each candy back onto the parchment-lined tray.
Step 8: Allow the candies to set at room temperature, or refrigerate them for faster results. Once the chocolate is firm, transfer them to an airtight container for storage.