Place the pitted cherries in a big jar. Add the sugar and stir gently. Add the vodka and close the lid tightly. Put the jar in a dark, cool place for 3 days, shaking it gently at least once a day.
After 3 days, remove the cherries from the jar and place in a colander.
Chop the chocolate into pieces. Place in a metal bowl and add the coconut oil and coconut milk. Place the bowl over a pan of simmering water. Stir until smooth and melted. Remove from the heat.
Pour the melted chocolate into mini heart-shaped silicone molds and place one cherry in the middle of each heart. Tap the mold on a hard surface to remove the air bubbles. Cover the truffles with plastic wrap and refrigerate for 5 hours until firm.
When you’re ready to serve, pop the truffles out of the moldsand use a small sieve to sprinkle with cocoa powder and cinnamon.