In a microwave-safe bowl, combine semi-sweet chocolate chips and shortening. Heat in 30-second intervals, stirring between each, until completely melted and smooth, about 1-2 minutes. Let cool slightly.

In a large mixing bowl, beat the softened butter with 3 cups of powdered sugar using an electric mixer on medium speed until light and airy, about 3-5 minutes.

Stir in the cherry juice, chopped maraschino cherries, and chopped pecans into the creamed mixture until well combined.

Gradually add the cooled melted chocolate mixture to the cherry mixture and blend well until a homogeneous dough forms.

Cover the bowl with plastic wrap and refrigerate for 1-2 hours, allowing it to firm up.

Once chilled, scoop out tablespoon-sized portions and roll them into balls. Place them on a baking sheet lined with parchment paper.

Roll each ball in remaining powdered sugar until well coated and optionally top each with a candied cherry half.

Arrange coated balls on a parchment-lined baking sheet and refrigerate for another 30 minutes.