1-Line a small, flat dish with non-stick: Line a small, flat dish with non-stick baking paper. I used a Pyrex, 13 x 18 cm (7 x 5 inches). (See Note 4.) Line a baking tray with non-stick baking paper and set aside.
2-Add the cream to a small saucepan: Add the cream to a small saucepan. Over low heat, heat the cream until just below boiling point.
3-Turn off the heat and add the: Turn off the heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool for 5 minutes and then add the ground cinnamon and fruit mince. Stir well so it is evenly distributed.
4-Pour the mixture into the prepared dish: Pour the mixture into the prepared dish. Transfer to the fridge to chill, about 1 ½-2 hours, or until it is firm enough to roll into balls.
5-Working with a small ice cream scoop,: Working with a small ice cream scoop, scoop into small balls. If the chocolate is too firm to roll, set it aside for 5-10 minutes. Press on the mixture as you are rolling to make it compact.
6-Place each ball on the prepared tray: Place each ball on the prepared tray and refrigerate for at least 30 minutes, or until firm.
7-To make the coating, break the milk: To make the coating, break the milk chocolate into even size pieces. Put into a bowl and place over a pan of barely simmering water, being careful to not get any water into the chocolate (or it will seize). Stir occasionally. When the chocolate has almost melted, remove the bowl and set it aside. The residual heat will melt any remaining chocolate. Alternatively, melt the chocolate in a microwave. Repeat with the white chocolate.
8-Leave the chocolate to cool for about: Leave the chocolate to cool for about 15 minutes. If it is too warm, it will soften the truffles.
9-Remove the truffles from the fridge: Remove the truffles from the fridge. Working one at a time, dip each ball in the melted chocolate, and using two small forks, move them around to make sure they are completely coated.
10-Using the tips of a fork, lift: Using the tips of a fork, lift them out and smooth them on the edge of the bowl to remove excess chocolate and return them to the lined tray. If the chocolate becomes too firm to smoothly dip the balls, re-heat a little and proceed.
11-If it is a warm day, you: If it is a warm day, you may need to chill them for a few minutes before proceeding to the next step. If the chocolate has firmed on the cooled truffle, you can add about ½ teaspoon of the white chocolate to the top of each truffle and place half a cherry on top. When they are all coated, place the tray in the fridge to set.
12-Store in the refrigerator in an airtight: Store in the refrigerator in an airtight container for up to one week. If storing the truffles in layers, separate them with non-stick baking paper.