In a large mixing bowl, beat 8 ounces of softened cream cheese and 4 tablespoons of softened unsalted butter together until smooth, about 2-3 minutes. Gradually sift in 2 cups of powdered sugar, continuing to mix until thick. Fold in 1 cup chopped dried cherries, 1 cup finely chopped pecans, 2 tablespoons bourbon, and 1 teaspoon vanilla extract.

Cover the mixing bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or freeze for 20-30 minutes until firm enough to handle.

Use a small cookie scoop or tablespoon to portion out the cooled filling and roll each portion into 1-inch balls. Place on a parchment-lined baking sheet and return to the fridge for an additional 20 minutes.

Melt 8 ounces of semi-sweet/dark chocolate with 1 tablespoon coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring, until smooth.

Dip each chilled ball into the melted chocolate, letting excess chocolate drip off before placing back onto parchment paper. Optionally, garnish with a cherry before chocolate sets.

Allow the chocolate to harden at room temperature for 15-20 minutes or refrigerate for faster setting. Store in an airtight container in the fridge for up to a week.