Using a stand mixer or by hand, add butter, sugar, milk, and extracts (if using).
Mix until smooth.
Scrape the sides and mix by hand, making certain all ingredients are mixed in, but don't overmix.
Next, begin forming balls that are about 1" in size. (refer to my video to see)
Then flatten the ball into the size of your palm about 2" - 2 1/2" big.*
Have drained cherries close by this prep area, ready and waiting to be covered.
Place a cherry into the middle of the flattened disc and roll until the batter covers the cherry.
This takes seconds. Set the cherry atop a parchment covered baking pan.
Repeat the above process until ALL the cherries are covered and all the dough is gone.
Now it's time to coat the cherries with the White Chocolate.
In a microwave-safe bowl/measuring cup, melt White Chocolate according to package directions.
Dip each ball into the chocolate, and then replace the parchment-covered tray.
Allow this layer of chocolate to dry.
Then, if you are coating in a Dark Chocolate Drizzle, it's time to start.
Grab a fork, a microwave-safe bowl/measuring cup and melt dark chocolate according to directives.
Next, take your fork and dip into the dark chocolate then starting at the top of the cherry tray working down, use a 'Z' like motion and drizzle the dark chocolate.
Make certain to redip the fork at constant intervals to maintain enough 'Drizzle' while coating.
Allow this to dry (about an hour or so), then package in an airtight container and refrigerate.
Resist the temptation to taste.
After ONE week, taste-test and you will LOVE The juicy, flavor-filled results!
Keep refrigerated up to one Month.
*I did not refrigerate my dough, I went right from rolling into balls and flattening into circles to coating cherries with the batter.
However, if your dough seems like it is sticky and won't easily release from your hand after you flatten, I suggest refrigerating each flat 'palm-sized' disc for a few hours (2-3 hours).