Cherry Cola Reduction:

In a small saucepan, simmer Cherry Coke over medium heat until reduced to 60 milliliters (1/4 cup), about 40 minutes.

Truffles:

Melt the chopped dark chocolate over a bain-marie, or double boiler.

Meanwhile, add the cherry cola reduction and whipping cream to a separate small saucepan and warm until steaming. Do not boil.

Whisk warmed cream mixture into the melted chocolate.

Whisk in the cola flavoring and cherry flavoring.

With a wooden spoon or flexible rubber spatula, stir in the chopped glacé cherries.

Cover bowl tightly with clingfilm/plastic wrap. Refrigerate 1 hour, or until firm enough to scoop.

Line a large tray, or 2 smaller trays, with silicone baking mats.

With a melon baller or 1-inch cookie scoop, divide the ganache into 15-16 portions.

With your hands, smooth each portion into a ball.

Roll in cocoa powder. Arrange on prepared tray. Refrigerate 30 minutes, or until ready to serve.

Before serving, roll truffles in red sanding sugar, or a second coat of cocoa powder.

Serve chilled or at room temperature.

Refrigerate leftover truffles in an airtight container for up to 1 week. Roll in additional sugar or cocoa powder prior to serving.