GANACHE:

Put chocolate in medium bowl.

Heat heavy cream to just about boiling.

Pour heavy cream over chocolate, let sit 30 seconds.

Stir is small circular motions until cream and chocolate are fully combined.

Add in Kirsch and stir until well combined.

Let cool completely.

COATING/ASSEMBLY:

Using a small scoop, (I used scoop size 100 which is equivalent to a scant Tbsp) scoop small balls of ganache and lay on parchment line cookie sheet.

Repeat until all ganache is scooped.

Next press a dried cherry into each and with cold hands roll each into a ball.

Let set in refrigerator for minimum of 20 minutes, couple of hours is best.

When ready take truffles out of refrigerator 5-10 minutes before coating.

Melt chocolate in small bowl.

Using a fork dip each truffle, making sure completely coated and lay on parchment lined cookie sheet.

Add one dried cherry to top before chocolate dries.

Repeat until all truffles are made.

Store in cool dry place in airtight container or refrigerator.