In a small bowl, combine 1/4 cup of chopped dried cherries with a splash of bourbon. Allow them to soak for about 30 minutes.

Set up a double boiler and heat heavy cream until hot but not boiling, about 5-7 minutes.

Add 6 ounces of milk chocolate and 2 tablespoons of salted butter to the hot cream, stirring until fully melted.

Remove from heat and fold in the bourbon-soaked cherries. Let the mixture cool to room temperature.

Using a small cookie dough scoop, portion out the chocolate mixture onto a lined baking sheet and refrigerate for 2-3 hours.

Melt 8 ounces of dark chocolate and prepare for coating the truffles.

Dip each truffle into the melted dark chocolate and allow excess to drip off.

Return the coated truffles to the refrigerator for at least 6 hours before serving.