Prepare the cherry filling by patting finely chopped maraschino cherries very dry with paper towels.

Combine the chopped cherries with softened butter and sifted powdered sugar until you achieve a creamy, well-mixed consistency.

Shape the mixture by hand into about 24 small balls, placing them on a parchment-lined baking sheet.

Chill the truffle centers in the refrigerator for 45–60 minutes until they are firm enough to hold their shape.

Melt the semisweet chocolate gently using a double boiler or microwave, stirring frequently until smooth and luscious.

Dip each chilled truffle center into the melted chocolate, using a fork to ensure it's fully coated, and tap off any excess.

Place the coated truffles back onto the parchment paper to allow the chocolate to set completely.

Optional: Dust with edible glitter before the chocolate hardens for extra sparkle.