I give you the chocolate covered cherry jello shot:
3 oz. package cherry Jell-O8 oz.
(1 cup) boiling water
4 oz. crème de cacao
2 oz. vodka Maraschino cherries, with or without stems
4 oz. white rumChocolate “Magic Shell” ice cream topping
Spray can of whipped cream
Soak cherries in rum for at least 24 hours. Add some maraschino cherry juice if you need extra liquid to cover the fruit. Place one cherry in each empty Jell-O shot cup. Mix cherry Jell-O and hot water, let cool to room temperature, then add crème de cacao and ½ cup reserved rum mixture from cherries. Pour into cups so that cherries are submerged. Chill until firm. Cover with a thin layer of chocolate topping and place in freezer for 2 minutes. Top with whipped cream and serve immediately.
For more jello shots check out My Science Project.