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1
Soak the cherries in the brandy overnight or longer.
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2
Drain the cherries, reserve the brandy.
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3
Cream the butter and sugar in a mixer.
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4
In a double boiler, melt the chocolates.
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5
Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand.
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6
Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed.
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7
Add 3 tablespoon cocoa and mix by hand.
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8
Put mixture in the freezer and thoroughly chill.
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9
Prepare a surface to assemble the balls.
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10
Mix equal amounts of cocoa and powdered sugar, about 13 cup each.
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11
On a piece of waxed paper, heavily dust with the cocoa powdered sugar mixture.
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12
Remove the chocolate from the freezer when it is chilled and stiff.
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13
For each cherry, spoon out a heaping teaspoon of the chocolate and drop on dusted paper.
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14
Dip your fingers into the cocoa/sugar mixture and flatten chocolate to a small pancake.
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15
Place a cherry in the center and fold chocolate around it.
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16
Gently roll the ball between your palms to form and finish by rolling the ball in the cocoa/sugar mixture.
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17
Repeat for each cherry.
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18
If the chocolate mixture softens, return to the freezer to firm up.
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19
Place the completed balls in a container with a lid and store in the fridge.
