Similar to my Chocolate Macaroon Truffles, but with a slight tart cherry flavour, hint of almond extract, and walnut crunch. To make the truffles, I soaked and blended dried tart cherries with a bit of sweetener (my immersion blender mini processor worked great for this) and folded it into the truffle mixture with a touch of almond extract. To dress them up for Valentine’s Day, roll the truffles in pink-dyed shredded coconut. Be sure to use a great tasting chocolate here for the best outcome.