Carefully pour all the cherries along with ½ the cherry syrup from the jar into a large sealable glass jar (a 1-quart sealer jar works well).

Pour in the Grand Marnier liquor so that all the cherries are just covered, basically refilling the cherry syrup.

Seal and refrigerate for about a month. Rotate the jar or gently stir the cherries occasionally.

Remove the cherries from the liquid and place them on a paper towel-lined baking sheet.

Gently pat the cherries dry using additional paper towels

Line a second baking sheet with wax paper or parchment paper.

Dip each cherry into the melted milk chocolate, covering the cherry completely. Place on the parchment or wax paper-lined baking sheet.

Once all the cherries have been dipped into the chocolate, refrigerate them for 2-3 hours until the chocolate hardens.

The chocolate cherries can be stored in an air-tight container in the refrigerator for about 2 weeks, but they may not last that long!