Wash the fresh cherries under cool running water and gently pat them completely dry with paper towels—any moisture on the surface will prevent the chocolate from adhering properly. Keep the stems attached as they make excellent handles for dipping. Set the dried cherries aside on a clean surface while you prepare the chocolate.

Line a baking tray with wax paper or parchment paper to create a non-stick surface for the finished cherries. Position this tray near your dipping station so you can quickly transfer the chocolate-coated cherries once they're dipped. Having everything organized before you start melting the chocolate ensures smooth, efficient dipping.

Combine the chocolate chips and coconut oil in a small saucepan and melt over medium-low heat, stirring frequently until completely smooth and glossy—this typically takes 3-5 minutes. The coconut oil helps thin the chocolate slightly for easier dipping without affecting the flavor. I prefer medium-low heat over high heat to prevent the chocolate from seizing or developing a grainy texture, which ruins the silky finish.

Working quickly while the chocolate is warm and fluid, hold each cherry by its stem and dip it into the melted chocolate from Step 3, rotating it gently to coat all sides. Allow excess chocolate to drip back into the pan for a few seconds, then place each chocolate-covered cherry stem-side up on the prepared tray from Step 2. Work in batches if needed, keeping the chocolate warm—you should be able to coat all 30 cherries before it cools too much.

While the chocolate coating is still wet and tacky, sprinkle a tiny pinch of flaky sea salt over each cherry—the contrast between the salt and bittersweet chocolate creates an elegant flavor balance that elevates the simple treat. Place the tray in the refrigerator for 30-45 minutes until the chocolate hardens completely. I like to chill them upright so the chocolate sets in a smooth, even coat.