In a large mixing bowl, beat together cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, mixing until thick and well combined. Fold in dried cherries, pecans, bourbon, and vanilla extract until evenly blended.

Transfer the filling into a covered container and refrigerate for about 1 hour, or freeze for 20–30 minutes until firm enough to scoop.

Use a small cookie scoop or your hands to portion out the mixture and roll each portion into a 1-inch ball. Place shaped balls back in the refrigerator for another 20 minutes.

In a microwave-safe bowl or using a double boiler, melt the chocolate and optional coconut oil, stirring until completely smooth and glossy.

Dip each chilled ball into the melted chocolate using a toothpick or dipping fork, allowing excess to drip off before placing on parchment paper.

Before the chocolate sets, gently press a whole cherry or a piece of dried cherry on top of each ball.

Let the balls sit at room temperature for 15-20 minutes until chocolate hardens. Store in an airtight container in the refrigerator for up to two weeks.