In a small bowl combine the dried cherries and Grand Marnier, cover with plastic wrap and let sit at least 30 minutes or overnight
In a small saucepan over medium heat, bring cream to a light boil. Place the chocolate chips in a small bowl. Pour the cream over chocolates and whisk until smooth.
Give the cherries a rough chop if desired and stir into the chocolate mixture. Cool to room temperature then cover and refrigerate for about 2 hours or until the chocolate is easy to handle. The colder the chocolate, the easier it will be to handle.
While the chocolate is cooling, toasted hazelnuts in a preheated 400 degrees F oven for 8-10 minutes. Let cool slightly and grind in a food processor.
Place hazelnuts in a small bowl or shallow platter. Shape chocolate mixture into 1 inch balls; roll in ground hazelnuts. Store in a plastic storage container in refrigerator.