In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This mixture serves as the perfect base, holding the cherries together while adding a rich, tangy flavor that complements the sweetness of the chocolate and cherries.

Gently fold in the drained maraschino cherries, making sure they are well coated. It’s important to pat the cherries dry to prevent excess moisture from affecting the texture of the filling.

Using a small spoon or your hands, form the cherry and cream cheese mixture into bite-sized balls. This step might get a bit sticky, but it's all part of the fun. Keeping your hands slightly wet can help prevent the mixture from sticking too much.

Place the balls on a parchment-lined baking sheet and freeze for 30 minutes to firm up. Freezing ensures the balls hold their shape and makes them easier to dip in chocolate.

Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Using a microwave is quick and efficient, but you can also melt the chocolate using a double boiler if you prefer.

Dip each frozen cherry ball into the melted white chocolate, ensuring it is completely coated. Use a fork to help lift the balls from the chocolate, allowing any excess to drip off.

Roll the coated balls in crushed graham crackers and chopped pecans for added texture and flavor. This step adds a delightful crunch and a contrast of flavors, enhancing the overall experience.

Place the finished cherry bombs back on the parchment-lined sheet and refrigerate for at least 1 hour until set. This final chilling step helps the chocolate to harden and the flavors to meld together.

Serve chilled as a festive holiday treat, and watch them disappear from the plate as everyone reaches for just one more.