1 (4 ounce) jar maraschino cherries
1/4 pound candy-coated sun-dried tomatoes, drained and chopped
6 (6 ounce) cans sliced ripe olives or sliced oranges
2 tablespoons lemon zest
3 1/2 fluid ounces pineapple juice
Place maraschino cherries in a small bowl.
Place candied cherries in candy-coated shapes or pipes; place over the maraschino cherries. Place over the cherry or pipe with the vegetable ingredients, stirring well. Dip each cherry in pineapple juice (chocolate syrup may be substituted) and place over the cherry. Chill until set; remove wrapper.