Melt 4 tablespoons of butter in a large saucepan over medium heat until bubbly but not browned. Stir in 10 ounces of mini marshmallows and mix continuously until completely melted and smooth, about 5 minutes.

Remove saucepan from heat and gently fold in 6 cups of Rice Krispies cereal and 1 cup of chopped maraschino cherries until evenly coated.

In a microwave-safe bowl, add 12 ounces of chocolate chips and microwave in 30-second intervals, stirring between each, until fully melted and silky, about 1-2 minutes.

Line a baking sheet with parchment paper and cut the cooled Rice Krispies mixture into uniform squares or rectangles, about 2 inches in size.

Dip each square into the melted chocolate, allowing excess to drip back into the bowl, and place on the lined baking sheet with space between each piece.

Let the chocolate-coated squares sit at room temperature for about 15-20 minutes, or refrigerate for 10 minutes until completely hardened.