In a medium mixing bowl, combine 8 oz of softened cream cheese and ½ cup of cherry preserves. Use an electric mixer on medium speed to blend until smooth, about 2-3 minutes.

Gradually mix in 1 ½ cups of graham cracker crumbs until fully incorporated, creating a thick dough.

Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes.

Use a small cookie scoop to portion out the mixture and roll each portion into smooth balls, about 1 inch in diameter.

In a double boiler, combine 8 oz of chopped semi-sweet chocolate and 1 tablespoon of butter. Heat over low-medium heat, stirring for about 5-7 minutes until smooth.

Dip each truffle into the melted chocolate, allowing excess to drip off before placing on a parchment-lined baking sheet.

Once all truffles are coated, refrigerate for at least 1 hour until the chocolate is firm.

After the chocolate has set, transfer truffles to a serving platter or a decorative box for gifting.