Add 1/4 cup of the cherries and the bourbon to a small bowl and let them soak. Set aside.
Using a double boiler, add the cream (or coconut milk) and heat it until it is hot but not boiling.
Once the cream is hot, add the butter and the milk chocolate and stir it until the cocoa melts.
Add the bourbon-soaked cherries to the melted chocolate and mix them in. Let the chocolate sit at room temperature for about 4 hours (more is ok).
Use a small cookie dough scoop to scoop about 2 teaspoons of the chocolate onto a wax paper-lined baking sheet. Refrigerate for several hours until it is hardened.
When the chocolate is ready, melt the dark chocolate in another double boiler (or even your microwave, just make sure to stir it every 30 seconds so it doesn’t burn!).
Drop one of the cooled balls of chocolate filling into the melted dark chocolate and coat it letting
any excess drip off. A spoon is helpful to do this. Place the truffle back onto the parchment
paper and place a tiny piece of dried cherry on top if you’d like for decoration. Repeat until all of the chocolate is used.
Place the sheet of truffles into the refrigerator and refrigerate for 6+ hours.
To serve, remove truffles 30 minutes prior to serving. Store refrigerated in an airtight container.