In a high powered blender of food processor, combine the soaked dates and almond butter. Add in the almond flour and 1 Tbsp water. You can add another tablespoon of water at a time if the mixture is still a little dry.

Scoop a large teaspoon of the mixture and form it around the frozen cherry, making a round ball.  The mixture will be sticky so roll them in a little almond flour to keep them from sticking to your hands.  Repeat using the rest of the mixture and place the truffles in the freezer for at least 30 minutes.

In a double boiler, melt the chocolate, string frequently.  If you are using the microwave, place the chocolate in a microwave safe bowl.  Using 10-15 second increments, melt the chocolate very slowly.  Make sure to stir the chocolate every 10-15 seconds to prevent it from burning.

Remove the truffles from the freezer.  Using a fork or dipping tool, dip each truffle into the chocolate, coating the entire outside.  Place them on a piece of wax paper and decorate immediately before the chocolate hardens. Repeat with all truffles.

Place the coated truffles in the refrigerator until ready to eat.  You can also keep them in the freezer for several weeks.  Enjoy!