Coatings (optional; see Note):
Line 8-inch square pan with foil. Mix cherries, 2 teaspoons brandy, 2 teaspoons vanilla in plastic food-storage bag. Let stand at room temperature for at least 12 hours or up to 2 days.Advertisement
Food Processor Method:
Place chocolate in processor fitted with metal blade. Heat cream in saucepan until tiny bubbles form around edge. Pour over chocolate; let stand 10 seconds. Whirl until smooth. Add butter, remaining brandy and vanilla. Process until smooth.
Pour heated cream over chocolate in bowl; let stand 1 minute. Add butter, remaining brandy and vanilla; whisk.
Pour chocolate mixture into prepared pan; smooth top. Refrigerate at least 1 hour or until firm.
Lift foil and chocolate from pan. Cut into 48 equal pieces. Working with 1 piece of chocolate and 1 cherry at a time and keeping remaining chocolate refrigerated, press each piece of chocolate around 1 cherry. Roll quickly between hands into a ball (mixture will be very soft). Roll truffle in one of coatings; place on waxed paper-lined baking sheet and refrigerate.
To give or serve:
Reshape, reroll in desired coating; place in paper cups.
Quantity for each coating is enough for the 4 dozen truffles.
Store in airtight container in refrigerator for up to 2 weeks. To give or serve: Reshape, reroll in desired coating; place in paper cups.