Special equipment: 20 lollipop sticks.
Preheat the oven to 175°C.
Place a sheet of non-stick silicone or parchment paper on a sheet pan.
Place 12 ounces of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.)
Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted.
Immediately stir in the remaining 4 ounces of chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.
(If you need to heat it a little more, place it in the microwave for another 15 seconds.)
Using a tablespoon, pour the melted chocolate in rounds onto the silicone and place lollipop sticks in the middle of each chocolate round, giving the stick a little twist.
Sprinkle the tops of the lollipops evenly with the cherries and cashews. Set aside to harden.