Soak the cherries in 1 Tbsp cherry brandy, set aside.
Cook the Christmas pudding according to the packet’s instructions, then cool. Alternatively, measure out 130g of precooked leftover Christmas pudding.
Put the pudding in a bowl and mash it up with a fork. Add the brandy and combine.
Melt the dark chocolate in a heatproof bowl above a pan of boiling water (the bowl should not touch the water). Let it cool for a few minutes.
Add the melted chocolate to the pudding and combine well. You should get a dense, almost solid mixture.
Now using a teaspoon, put a small dollop in your palm, then push a cherry in the middle and cover it up with the mixture, while shaping a little ball, size of a chocolate truffle. You should get about 8-10 truffles from the mixture.
Put the truffles onto a plate and chill for an hour or so to firm up.
Melt the white chocolate in a heatproof bowl above a pan of boiling water (the bowl should not touch the water). Let it cool for a few minutes.
Scatter the desiccated coconut onto a plate.
Coat the truffles with the melted white chocolate then rotate them in the desiccated coconut.
Put them on a plate, lined with parchment paper then chill to firm up.
Serve them with coffee at the end of a dinner party or with a glass of fizzy.