2 jars (10 ounces each) maraschino cherries with stems
1-1/2 cups marshmallow creme
2/3 cup graham cracker crumbs
1-1/2 cups dark chocolate chips
2-1/4 teaspoons shortening
Drain cherries, reserving 1/3 cup juice. Pat cherries dry with paper towels. Pour reserved juice into a small saucepan; stir in marshmallow creme. Cook and stir over low heat until smooth. Remove from the heat.
Place cracker crumbs in a shallow bowl. Coat each cherry with marshmallow creme mixture; allow excess to drip off. Dip in cracker crumbs. Place on waxed paper-lined baking sheets; cover and refrigerate for at least 15 minutes.
In a microwave, melt chocolate chips and shortening; stir until smooth. Partially dip cherries into chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set.