Wash cherries leaving stems on and pat them dry with paper towels. Set aside.
In a small bowl, melt white chocolate in the microwave at 30 second intervals, stirring in between until smooth. You don't want to overheat the chocolate or it won't melt properly. (TIP: you can add a little Crisco or vegetable oil to help with melting).
Dip each cherry into the chocolate leaving the top ⅓ of the cherry uncovered. Give it a little shake to allow excess chocolate to drip off.
Dip the bottom ⅓ of the cherry into the sugar sprinkles and place on a wax paper lined tray.
Place in refrigerator to set chocolate for about 5 minutes or until hardened.
Serve immediately and enjoy!
Notes
Leftovers can be stored in an airtight container and refrigerated for up to 3 days.