Begin by finely chopping the chocolate and placing it in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it simmers; pour the hot cream over the chopped chocolate. Let the mixture sit for 2 minutes, allowing the chocolate to melt, then stir gently until smooth and glossy.

Once your ganache is smooth, add the cherry puree and the optional cherry liqueur to the mixture. Stir well until everything is fully incorporated and the ganache takes on a beautiful pink hue from the cherries.

Cover the bowl with plastic wrap or a lid and refrigerate the ganache for about 2 hours, or until it's firm to the touch.

After chilling, remove the ganache from the refrigerator. Using a tablespoon or small cookie scoop, portion out the ganache and roll it into balls about the size of a walnut.

Take your rolled truffles and gently coat each one in cocoa powder or chopped nuts for added texture and flavor. Ensure each truffle is evenly covered.

Place the coated truffles back in the refrigerator for an additional 30 minutes to allow the coating to set and the flavors to mingle.