In a metal pan, combine water, sugar and corn syrup, stir until sugar is dissolved over medium heat. Insert a candy thermometer and let it boil, without stirring, until the mixture reaches Hard Crack stage at 295F degrees

While it’s boiling, brush inside the candy molds with a light vegetable oil. Also cut moonshine cherries into smaller pieces, small enough to be inserted inside the sides and bottom of candy shot glasses.

When the mix is at Hard Crack stage, remove from heat and stir in 2 Tbsps of liquor moonshine cherries were in (do not heat). Working quickly before the candy mix hardens, pour some into each mold, insert cherry pieces on the sides and bottom and cover with more candy mix to the very top. Let them harden for several hours.

When the candy shots are ready, carefully remove them from molds.

To make the cream, whip heavy cream until almost done, then add Maraschino cherries liquid and Amaretto and finish whipping.

Pour some amaretto in and pipe whipped cream inside each candy shot glass, decorate with sprinkles. Or fill each glass with liquor of your choice and top with maraschino cherry.