Begin by chopping the high-quality semi-sweet or dark chocolate into small pieces and placing them in a heatproof bowl. Heat the heavy cream over medium heat until simmering, then pour it over the chocolate and let it sit for 2 minutes. Stir until smooth.

Stir in the cherry puree and cherry liqueur into the ganache until evenly combined.

Cover the bowl and refrigerate for about 2 hours or until the mixture is firm enough to scoop.

Roll tablespoon-sized portions of the chocolate-cherry mixture into smooth balls and place them on a parchment-lined baking sheet.

Roll each truffle in cocoa powder or chopped nuts until fully coated.

Refrigerate the coated truffles for an additional 30 minutes to firm up before serving.