Preheat your oven to 350°F (about 175°C). Line a 9 × 13‑inch baking pan with nonstick foil or spray it with baking spray.

In a large bowl, combine the cake mix, instant pudding mix, sour cream, milk, vegetable oil, and eggs. Use an electric mixer: start on low for 30 seconds, then increase to medium and beat for 2 minutes until smooth.

Pour the batter into the prepared baking pan and bake for 28 to 34 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely — this is important so that the cake balls hold together when forming.

Once cooled, crumble the cake into fine crumbs in a large bowl (or the bowl of a stand mixer). Add the frosting and mix until the texture is uniform and dough‑like.

Portion out 48 tablespoon‑sized pieces of the cake‑frosting mixture. For each portion, press a maraschino cherry (with stem) into the center, then mold the cake mixture around it and roll into a smooth ball with the cherry stem protruding. Repeat for all cherries.

Let the balls sit at room temperature for about 1 hour to firm up slightly.

Melt your dark chocolate in a bowl suitable for dipping. Dip each cake‑covered cherry ball into the chocolate, letting excess drip off. Place each on a parchment‑lined baking sheet.

If using pure chocolate, refrigerate until the coating sets. If using candy melts, freezing helps set the shell faster.

Allow the chocolate to harden completely. Let the Cherry Bombs sit at room temperature for at least 30 minutes before serving, so they soften slightly and are easier to bite.