Begin by draining the maraschino cherries thoroughly and patting them dry with paper towels. Arrange the dried cherries on a plate to help them air dry.

In a medium-sized mixing bowl, combine ½ cup of softened unsalted butter with 1 cup of powdered sugar. Blend on medium speed until smooth and creamy, about 2-3 minutes.

Gently fold the prepared maraschino cherries into the creamy mixture until evenly dispersed. Ensure not to overmix.

Using a cookie scoop or your hands, take portions of the mixture and roll them into small balls, about 1 inch in diameter. Place on a lined baking sheet and refrigerate for about 30 minutes.

While the truffles chill, melt 8 ounces of dark chocolate either in a double boiler or microwave, stirring until smooth.

Once chocolate is melted and truffles are firm, dip each truffle into the warm melted chocolate, ensuring it is fully coated.

Sprinkle with edible glitter or your choice of garnish while the chocolate is still warm for a decorative touch.

Place the coated truffles back in the refrigerator for an additional 15-30 minutes, ensuring the chocolate sets completely.