My friend who was a pastry chef taught me the way the proffesionamals coat truffles in their outer chocolate layer. Its messy but so much easier.
Freeze your truffle inners (in this case glace cherrys, condensed milk and coconut oh and a touch of red food dye, rolled in balls) for at least an hour (or you can leave them until you are ready too).
Melt your chocolate (dark for this recipe), let it cool so you can touch it, then cover your hands in it. Roll the truffle balls in your chocolicious hands and drop them in a bowl of cocoa, and have a helper/husband toss the cocoa all over them and set them in a tray.
Because of the freezing the cocolate sets almost straight away, leading to much nicer rounder balls. Huzzah!