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Place chopped chocolate in a heat-safe bowl. In a small saucepan, bring cream to a boil, remove from heat and pour cream over chocolate. Allow mixture to sit for 3 minutes. Slowly stir the mixture until all the chocolate is melted. Stir in vanilla and chopped sour dried cherries. Allow mixture to cool to room temperature. Cover surface directly with plastic wrap and refrigerate 3 hours or until the mixture is solid. Using a small spoon, scoop out small amounts of the mixture and roll them into balls. Transfer them to a tray lined with parchment paper. The mixture may be soft, so work quickly. Roll truffles in one or more of the coating options. Store in an airtight container in the refrigerator until ready to serve. The truffles can be prepared several days in advance.
Makes about 2 dozen truffles.
A little decadent, a lot delicious.
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