Three kinds of chocolate go into making these decadent morsels. The filling is made with semisweet and unsweetened chocolate and the truffles are coated with white chocolate. Pack the candies in a holiday tin for a delightful gift.
1. Heat semisweet and unsweetened chocolate, sweetened condensed milk and salt in saucepan over medium heat, stirring, until chocolate is melted, 7 minutes. Remove from heat. Add liqueur if using, and nuts and cherries. Cover surface directly with parchment or waxed paper; refrigerate until cold, 1-1/2 hours.
2. Using measuring tablespoon, or spoon, scoop out slightly heaping tablespoon chocolate mixture; roll into smooth ball between hands. Place on parchment or waxed paper lined baking sheet. Continue with remainder.
3. Melt white chocolate with oil in small saucepan over low heat, stirring. Let stand until cool to touch, 1 minute. Using 2 forks, dip balls into white chocolate. Transfer to parchment or waxed paper to dry. Decorate with sprinkles.