Heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Lightly grease a 6-inch round cake pans. Set aside.
Whisk together the flour, baking powder, sugar and salt in a large bowl. Sprinkle in the chopped cherries and toss to coat. Set aside.
In a microwave-safe bowl, melt the butter. Set aside to cool slightly.
In a small bowl, whisk the milk and egg until combined.
Add the egg/milk mixture to the dry and stir to combine (it will be very sticky). Add the melted butter, and whisk until smooth.
Add the Spodee, whisk to combine.
Pour the batter into the prepared cake pan, scraping the bowl clean.
Bake for 25-30 minutes until the top of the cake is springy and a toothpick, when poked into the middle of the cake, comes back smooth.
Cool for 10 minutes in the pan on a cooling rack, then turn out of the pan onto wax paper on a rack. Cool completely.
To make the Whiskey Spodee Cherry Chocolate Truffle, combine the cherries and Spodee in a pan over medium high heat and simmer until the Spodee has reduced to about 2 tbsp.
Remove from the heat and cool for 5 minutes before pureeing in a food processor. You should have 1/4 cup of cherry Spodee puree.
Measure the chocolate into a heat-safe bowl and set aside.
Bring the heavy cream, cherry Spodee puree, whiskey and butter to a boil.
Take off the heat and pour over the chocolate, letting it sit for 5-10 minutes.
Stir to combine, then chill for at least 30 minutes.
Once the cake is cool, break it up into a large mixing bowl. To get the crumb finer, use a pastry blender.
Slowly add some of the truffle mixture and begin mixing with a spatula to combine. Add more truffle as needed; the mixture is ready when you can scoop some up and form it into a firm ball that doesn't fall apart.
Scoop and form 14-16 cake balls, placing them on wax paper in the fridge to chill until firm, at least 20-30 minutes, or overnight if you're splitting up the project over 2 days.
While the cake balls chill, make the chocolate coating.
Melt the chocolate in a microwave-safe 2-cup measuring cup. Add the canola and stir to combine, making sure the coating is thick, yet fluid. Use once the cake balls are firm.
To dip the cake balls, drop the ball into the chocolate and submerge with 2 forks, making sure the cake ball is completely covered.
Let excess chocolate drip off the ball, then place onto a baking pan lined with wax paper (don't use a rack...the chocolate will harden and stick to it).
Sprinkle on the red crystal sugar while the coating is still a bit wet.
Once all the cake balls are dipped, chill in the fridge for 20 to 30 minutes.