Step 1: Prepare the Cherries

Begin by draining the maraschino cherries thoroughly. Place them on a paper towel and gently pat them dry to remove as much moisture as possible.

Finely chop the cherries into small pieces. Smaller pieces distribute more evenly throughout the filling and make shaping the truffles easier.

Set the chopped cherries aside while you prepare the creamy mixture.

This step is especially important because excess cherry juice can make the filling too soft. If the cherries are particularly wet, allow them to sit on paper towels for several minutes before adding them to the mixture.

Step 2: Make the Creamy Cherry Filling

In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer.

Mix for approximately 2 minutes until the mixture becomes smooth, creamy, and fluffy.

Add the vanilla extract and almond extract if using. Mix again until incorporated.

Gradually add the powdered sugar, about half a cup at a time, mixing on low speed to prevent the sugar from scattering.

Continue mixing until a thick dough-like consistency forms.

Fold in the finely chopped maraschino cherries using a spatula. If desired, add a few drops of red or pink food coloring to create a more vibrant cherry-colored filling.

If the mixture feels too soft or sticky, add a little more powdered sugar until it becomes easy to handle.

Step 3: Shape and Chill the Truffles

Line a baking sheet with parchment paper or wax paper.

Using a small cookie scoop or tablespoon, portion the cherry mixture into equal-sized pieces.

Roll each portion gently between your palms to create smooth balls. Aim for approximately 1-inch truffles so they are easy to dip and serve.

Place each truffle on the prepared baking sheet, leaving a little space between them.

Once all the filling has been shaped, transfer the baking sheet to the refrigerator for at least 1–2 hours, or until the truffles are firm.

For quicker preparation, you can place them in the freezer for approximately 25–30 minutes.

Chilling is essential because firm truffles are much easier to dip into melted chocolate without losing their shape.

Step 4: Prepare the Chocolate Peanut Coating

Place the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl.

Microwave in 20-second intervals, stirring thoroughly between each interval until the chocolate is completely melted and smooth.

Alternatively, melt the chocolate using a double boiler over gently simmering water.

Once the chocolate is melted, stir in the finely chopped roasted peanuts.

Make sure the peanuts are distributed evenly throughout the chocolate mixture.

The coating should be smooth enough for dipping while still containing plenty of crunchy peanut pieces.

If the chocolate becomes too thick, add a little more coconut oil and stir until smooth.

Step 5: Dip and Set the Cherry Mash Truffles

Remove the chilled cherry filling balls from the refrigerator or freezer.

Using a dipping fork or toothpick, carefully dip each truffle into the melted chocolate peanut mixture.

Turn each piece gently to ensure it is completely coated.

Allow the excess chocolate to drip back into the bowl before placing the truffle onto the parchment-lined baking sheet.

Repeat with the remaining truffles.

For an attractive finishing touch, sprinkle a few extra chopped peanuts over the tops before the chocolate sets.

Transfer the finished truffles to the refrigerator for approximately 20–30 minutes, or until the chocolate coating becomes completely firm.

Once set, your homemade Cherry Mash Truffles are ready to enjoy!