Sweet Cherry Truffles

1. Line a baking sheet with waxed paper; set aside. In a heavy medium saucepan, combine chocolate pieces and whipping cream. Cook and stir constantly over low heat until chocolate melts. Remove saucepan from heat; cool slightly. Sir in cherry brandy. Beat truffle mixture with an electric mixer on low speed until smooth. Stir in cherries. Chill about 1 hour or until firm.

2. Shape chilled chocolate mixture into 3/4- to 1-inch balls. Roll balls in cocoa powder, finely chopped walnuts, and/or powdered sugar. Makes about 24 truffles.

To Store: Place truffles in an airtight container; cover. Store in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving.