1/2 cup pistachios, shelled, skinned, and finely chopped
4 ounces dark chocolate, grated
4 ounces heavy cream
1 pound sweet cherries (about 50), pitted, stems intact
Make the cherries: Line a baking sheet with parchment paper and set aside. Place the pistachios in a shallow bowl and set aside. Place chocolate in a medium bowl and set aside.
Bring cream to a simmer in a small saucepan over medium-high heat. Pour hot cream over chocolate and let sit for 30 seconds, stir until the chocolate melts completely.
Holding by the stem, dip the bottom of a cherry in the chocolate mixture, gently shake off excess chocolate, and dip the cherry in chopped nuts. Transfer to the prepared sheet pan.
Repeat with remaining cherries, refrigerate for 10 minutes, and store in a cool, dry place. Cherries will keep for several hours.