Sokolatakia (Chocolate-Dipped Walnut-Stuffed Prunes)

Cut open the prunes with a small knife to create small pockets on their sides. Fill each pocket with walnuts and press gently to seal the edges. Place the prunes in a single layer in a shallow dish and pour whiskey over them. Cover with plastic wrap and let stand at room temperature overnight. Occasionally, gently rearrange the prunes in the liquid so they soak uniformly.

Melt chocolate in a bowl over barely simmering water. Dip each prune in the chocolate, using two forks to roll it around. Lift each prune out with a fork and shake so excess chocolate drips off. After a couple of shakes, gently hit the back of the fork on the rim of the bowl. (You only want a fine layer of chocolate covering each fruit after it firms up.) Place each prune on parchment paper and let cool until the chocolate sets, about 1 hour. (Alternatively, refrigerate until the chocolate has set.)