Drop teaspoonfuls of the cherry pie filling onto a parchment-lined baking sheet and freeze until hard.

Microwave 8 oz chocolate with cream and butter at 50% power for 2-3 minutes, stirring once or twice, until mostly melted. Stir to finish melting. Chill until firm enough to handle, 1 hour or more.

Scoop chocolate mixture by tablespoonfuls and roll between palms to form balls. Use your pinkie finger to make a deep well in the truffle and insert a frozen cherry. Close the truffle back up (you may need to add a bit more chocolate mixture). Don’t worry if it is messy, it will be coated in chocolate. Freeze truffles until firm.

Microwave remaining 6 oz chocolate on 50% power for 2-3 minutes, until 80% melted. Stir to finish melting. Use a long skewer to grab a truffle and coat in the chocolate. Let excess drip back into the bowl, then place the skewer it in a jar full of dry beans (or pie weights) to let it harden.