Begin by softening both the cream cheese and unsalted butter at room temperature for about 30 minutes. In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.

Gradually mix in powdered sugar until the mixture thickens, then fold in dried cherries, chopped pecans, bourbon, and vanilla extract until fully combined.

Transfer the filling mixture to the refrigerator and chill for at least 1 hour, or pop it in the freezer for 20-30 minutes until it firms up.

Once the mixture has chilled, use a small cookie scoop to portion out the filling and then roll each piece into a ball with your hands.

Place the formed balls on a parchment-lined tray and chill them in the refrigerator for an additional 20 minutes to help them firm up.

In a microwave-safe bowl, add the semi-sweet or dark chocolate and optional coconut oil. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.

Gently dip each cooled ball into the melted chocolate, making sure it's fully coated, and place it back onto the parchment paper.

Allow the coated Cherry Bourbon Balls to sit at room temperature for about 15-20 minutes or until the chocolate has fully hardened.