In a small bowl, melt 6 ounces of chopped chocolate by microwaving at 15 second increments, stirring each time. Make sure the bowl and spoon are completely dry.

Prepare plastic chocolate heart molds by spooning a small amount of chocolate in each one and coating each cavity to the top edge. A small measuring spoon or fingertip works well for this. Use just enough chocolate to completely cover the inside surface. Place in the freezer for a minute or two to set the chocolate.

In a small pan on medium heat, combine the cream, sugar and stir until mixture comes to a boil. Stir in the corn syrup and remove from heat.

Add the chopped chocolate in several additions, stirring gently with each addition until chocolate is melted.

Set aside to cool.

In a medium bowl, whip the butter until light.

Once the chocolate is completely cooled, gradually stir it into the butter until it is thoroughly combined. Add the cherry flavoring (optional) and stir well.

Fill chocolate coated molds almost full. Tap the mold against the counter to settle the truffle mixture. Move molds to the freezer for a few minutes to set the surface of the truffles.

Cover each heart with a small amount of melted chocolate, working around the outside edge and making sure the chocolate meets the edge of the chocolate shell, covering the truffle completely. Tap gently and return to freezer for a few minutes to set the chocolate.

Place a piece of waxed paper over the mold, cover with a baking sheet, and flip them over together. Gently flex the mold to release the chocolate hearts. Slide the baking sheet out from under the waxed paper and repeat with the next batch of hearts