In a microwave-safe bowl, combine semi-sweet chocolate chips and shortening. Microwave in 30-second intervals, stirring in between, until smooth and melted, about 1.5 to 2 minutes.

In a large mixing bowl, beat the softened butter with powdered sugar using an electric mixer on medium speed for 3-4 minutes, until light, fluffy, and pale.

Add the cherry juice, chopped maraschino cherries, and chopped pecans to the butter-sugar mixture. Stir gently until evenly distributed.

Gradually pour the cooled melted chocolate mixture into the butter-sugar mixture, mixing by hand until a uniform dough forms.

Cover the bowl tightly with plastic wrap and refrigerate for at least 1-2 hours, or until the dough is firm enough to handle.

Once chilled, take about 1 tablespoon of the mixture and roll it into a smooth ball. Place the formed balls on a parchment-lined baking sheet.

In a shallow dish, spread additional powdered sugar for coating. Roll each ball in powdered sugar until lightly coated, then top with a candied cherry half.

Arrange the coated balls on the baking sheet and refrigerate for another 30 minutes to help the sugar coating adhere.