Cherry chocolate truffles

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150ml double cream
75g 70% cocoa chocolate
50g dried sour cherries
3 tbsp cherry brandy
2-3 tbsp good quality cocoa
Method
Place the cherries into a bowl and cover with the 3 tbsp of cherry brandy and leave to soak whilst you prepare the truffle mixture.
Chop the chocolate finely and place into a large shallow dish.  Heat the cream in a small saucepan until almost boiling point and then pour the cream over the chopped chocolate.  Stir very gently until the chocolate is melted and the cream and chocolate are combined.  Add the cherries and the brandy.  Stir to combine. Place the mixture into the fridge for a couple of hours to firm up.
Spread the cocoa onto a plate.  Take a teaspoonful of the mixture and shape into a sort of craggy ball with another teaspoon by passing the mixture between the two spoons.  Drop into the cocoa and turn until covered.  Place  onto a plate and repeat the process with the rest of the mixture. I ended up with 16 truffles from this amount.
Keep in the fridge and eat within a week.