In a large mixing bowl, beat 8 ounces of softened cream cheese and 4 tablespoons of unsalted butter together on medium speed until creamy and smooth, about 2-3 minutes. Gradually incorporate 2 cups of powdered sugar, mixing well to avoid lumps. Once combined, fold in 1 cup of finely chopped dried cherries, ½ cup of chopped pecans, 2 tablespoons of bourbon, and 1 teaspoon of vanilla extract until all ingredients are evenly distributed.

Cover the mixing bowl with plastic wrap and place it in the refrigerator for 1 hour.

Once chilled, use a tablespoon or cookie scoop to portion out the mixture, rolling each portion into a smooth ball. Place the rolled balls on a parchment-lined baking sheet and chill them in the refrigerator again for about 20 minutes.

In a microwave-safe bowl or double boiler, combine 8 ounces of semi-sweet or dark chocolate with 1 tablespoon of coconut oil. Melt the chocolate in 30-second intervals, stirring in between, until fully melted and smooth.

Once the chocolate is fully melted, remove the chilled balls from the refrigerator. Carefully dip each ball into the melted chocolate, ensuring they are fully coated. Place them back onto the parchment-lined baking sheet.

Allow the chocolate coating to harden at room temperature for about 15-20 minutes.