Drain the cherry juice with a mesh strainer. Add the cherries to a bowl and add two cups of Amaretto. Cover the bowl with plastic wrap and place it in the fridge to soak overnight (ideal) or for at least three hours.

Next, add the powdered sugar, room temperature butter, sweetened condensed milk, milk, and almond extract to a mixing bowl. Mix until all ingredients are well incorporated. The consistency will be a sticky paste. Allow it to chill in the fridge for an hour, or you can keep it in the refrigerator overnight with the soaked cherries.

Drain the Amaretto using a mesh strainer after the cherries have finished soaking. Gently pat the cherries dry with paper towels.

Line a baking sheet with wax paper and coat each cherry with a teaspoon of the chilled topping. They wont look perfect, and the sugary paste is very sticky, so be patient.

Add the baking sheet to the freezer. Freezing the covered cherries will make dipping them in chocolate much smoother. Freeze them for 2 to 3 hours or overnight.

Place a large piece of wax paper on the counter for the cherries. Begin dipping each cherry in a generous amount of chocolate. For the cherries with no stems, you can use a spoon to coat each one. Remove the cherry with the spoon and place it on the wax paper to set up.

Before serving or transferring the cherry to a mini-cupcake (candy) liner, allow the cherries to harden completely. Enjoy