Cocoa powder and finely ground coffee beans, or instant espresso
Combine vanilla bean, sliced lengthwise, and 3/4 cup dark rum in a saucepan. Bring to low heat to allow bean to seep into the rum, about 3-4 minutes. Add sliced cherries and sugar or honey to saucepan. Turn heat to medium low and allow cherries to reduce, until sauce turns bright red.
Finely chop 6 oz of unsweetened chocolate and melt with a double broiler or microwave. Heat coconut milk and coconut oil in microwave until warm, about 20 seconds.
Add 1/2 cup of sweet rum sauce to melted chocolate. Add remaining rum, warmed coconut milk, and coconut oil to chocolate mixture, and stir until well combined. Refrigerate, about 4 hours.
To assemble, use spoon or cookie scooper to portion about 1 teaspoon of chocolate. Add cherry piece to each center, and cover with more chocolate. Form into a ball with hands, and roll ball into topping of choice.