Start by placing 8 ounces of chopped high-quality semi-sweet or dark chocolate in a heatproof bowl. In a small saucepan, heat 1 cup of heavy cream over medium heat until it begins to simmer, then pour it over the chocolate. Let this mixture sit for about 2 minutes before stirring gently until it's completely smooth and glossy.

Once your ganache is smooth, stir in 1 cup of cherry puree, and mix in 2 tablespoons of cherry liqueur if desired, or opt for almond extract.

Cover the mixture with plastic wrap, making sure it touches the surface to prevent a skin from forming. Chill for about 2 hours, or until firm enough to scoop.

Use a tablespoon or a small cookie scoop to portion out the mixture. Roll the ganache into bite-sized balls and place them on a parchment-lined baking sheet.

Prepare your coating by placing cocoa powder or chopped nuts in a shallow bowl. Roll each truffle in the coating, ensuring they're fully covered.

Return the coated truffles to the baking sheet and refrigerate for an additional 30 minutes to set.