Nutrition per serving may change if servings are adjusted.
60 dried tart cherries, (about 1½ ounces)
2 tablespoons dark rum, or apricot brandy
1 pound dried apricots
1 tablespoon freshly grated lemon zest
2-3 tablespoons honey
½ cup coarse sugar, such as crystal or sanding sugar
Combine dried cherries and rum (or brandy) in a small saucepan. Gently warm over very low heat, swirling the liquid in the pan. Remove from the heat, cover and let the cherries plump for 15 minutes.
Meanwhile pulse apricots in a food processor until finely chopped. (Alternatively, put apricots through the medium blade of a meat grinder.) Transfer the apricots to a large mixing bowl and stir in lemon zest and enough honey to make a mixture that holds together. (The mixture should not be too wet.)
Shape the apricot paste into balls about 1 inch in diameter. Insert 2 plumped cherries in the center of each ball and reroll into a ball. Spread sugar in a shallow dish and coat each ball completely in sugar. Set the balls on a wire rack and leave to dry overnight. Place the balls in paper candy cups.