Pour Champagne (2 3/4 cup) into a small saucepan with Lemon (1/4 cup). Wait until the bubbles calm down and then add Gold Sprinkles (to taste), Granulated Sugar (1/4 cup) and Gelatin Powder (4 package).
Heat over medium heat, stirring constantly, until gelatin and sugar have both dissolved. Remove from heat and stir in Gin (1/2 cup).
Lightly spray a mini muffin tin with Nonstick Cooking Spray (to taste) and then wipe out with a paper towel.
Dry off Maraschino Cherry (to taste) and gently shave off the bottom of the cherry so they will stand upright.
Pour into a mini muffin pan and stand a cherry upright in each cavity. Refrigerate for at least 4 hours, or preferably overnight.
To dislodge, you might need to gently run a butter knife around the edges of each jello shot. Spread gold sprinkles on a plate and dip/roll each shot in sprinkles.
Place on a platter and serve!