Prepare Cream Filling

Line a baking sheet with parchment paper or a silicone baking mat. Using a stand mixer fitted with the paddle attachment, combine the Betty Crocker frosting mix, butter, chopped maraschino cherries, vanilla extract, condensed milk and confectioners sugar. On low speed begin combining ingredients and gradually increase speed to medium. Beat until the mixture has a fluffy consistency, about 4 minutes.

Using a cookie scoop form cherry mixture into about 1-ounce balls and place on prepared baking sheet and freeze until firm, about 1 hour or so.

Prepare Chocolate Coating

In a medium saucepan combine the chocolate almond bark, milk chocolate chips and vegetable oil and melt over medium heat, stirring to combine. Once the chocolate has melted add the chopped peanuts and stir to combine.

Make Chocolate Covered Cherry Creams

Working in batches, remove three cherry cream balls from the freezer, cut each of them in half, roll the half into a ball, and dunk them one at a time using a fork into the melted chocolate mixture until fully coated. Remove from chocolate and allow excess chocolate to drip off over the pan, and place the chocolate ball onto the prepared pan that’s covered with parchment paper or the silicone baking mat. Then top with Christmas Sprinkles if using. Refrigerate for about 20 minutes or until completely hardened. Store in an airtight container in the refrigerator for up to three days.