Stir together the Kirschwasser and finely chopped dried cherries in a small bowl. Set aside for 60 minutes to allow the cherries to soak up the liquor and soften.

Place finely chopped chocolate into a shallow bowl such as a 9-inch pie plate or casserole bowl. Heat the cream in a small saucepan over medium heat until bubbles just begin to form on the surface. Pour the hot cream over the chocolate, ensuring all chocolate is covered. Let it rest for 3 minutes, then stir the center of the chocolate until blended. Gradually stir in more chocolate until mixture is smooth and creamy. If chocolate pieces remain, microwave the bowl for 10 seconds and stir; repeat cautiously to avoid overheating and greasiness.

Add the soaked cherries with all the liquor and the vanilla extract into the chocolate ganache. Stir until smooth. Cover with plastic wrap and let cool at room temperature for at least one hour until firm.

Use a small 10mm cookie scoop or spoon to scoop two-teaspoon-sized balls of ganache. Wait to roll the truffles until the topping is ready.

Sift together cocoa powder and powdered sugar into a bowl for coating.

Roll each ganache ball in the palms of your hands, then immediately drop it into the cocoa powder mixture. Roll around to coat evenly, then place the coated truffle on a parchment or wax paper-lined tray. Repeat until all truffles are coated. Reserve any leftover coating for later use.