The Chocolate-Covered Cherry is a Christmas cocktail that was created by Nick Mautone at the Rainbow Room in New York City, New York and was first published in his book The Artisanal Kitchen: Holiday Cocktails. Originally based on a shot the author once tried at another bar, his recipe actually called for just equal parts Heering Cherry Liqueur and dark crème de cacao, but this version adds an ounce of Cognac for more body and booziness. It also dials down the cherry liqueur for more balance.
Add brandy, dark crème de cacao, and cherry liqueur to a mixing glass.
Fill mixing glass with cubed ice.
Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
Using a julep strainer, strain into a Nick & Nora glass.
Garnish with cherry.