Ingredients
1 lb Superfresh Cherries, cleaned, dried, stemmed and pitted
2 oz cream cheese, softened
¼ cup mascarpone cheese, softened
1 tsp vanilla extract
1 ½ tbsp confectioners sugar
1 cup dark chocolate chips
2 tsp coconut oil, melted

Directions
Set the prepared cherries on a small parchment lined sheet pan (that will fit in your freezer).  Add the cream cheese, mascarpone, vanilla and confectioners sugar to the bowl of a stand mixer fit with the paddle attachment (alternatively, mix in a large mixing bowl with a hand mixer) and mix until well combined, about 2 minutes, scraping down the side of the bowl as needed. 

Scrape the cheesecake mixture into a heavy duty plastic baggie. Squeeze the mixture down into one corner, then snip the corner off to create a piping bag. Pipe some the of cheese cake mixture into each cherry, then set on the parchment lined sheet pan. When all of the cherries have been filled, place the tray in the freezer to set for about 15 minutes. 

Meanwhile, create a double boiler by filling a small saucepan with about two inches of water. Set the pan over medium heat then place a heatproof bowl on top. Add the chocolate and coconut oil to the heatproof bowl and heat until melted and smooth.  Remove from heat and let cool slightly.

Once the filled cherries are firm, coat them in the chocolate, shaking off any excess. Place the coated cherries back on the prepared sheet pan and set in the freezer for 5 minutes. 

Once set, drizzle the coated cherries with more chocolate using the tines of a fork.  Set the cherries back in the freezer again, for about 30 minutes or up to 1 week.