In a large bowl with an electric mixer beat together the butter, powdered sugar, sweetened condensed milk, and vanilla until combined.

Stir in the coconut, pecans, and cherries.

Chill the dough for 30 minutes.

Using a 1 ½ tablespoon scoop, scoop out the candy and roll it into a ball, and place it on a parchment-lined tray.

Once all the candy is scooped and rolled out into balls, place the tray in the fridge for 2 hours (up to overnight).

Next, melt your almond bark in a microwave-safe bowl in 30-second intervals until melted and smooth.

Dip the balls in melted chocolate tapping off the excess chocolate and place them back onto the parchment paper.

Melt the white candy melts in a microwave-safe bowl in 30-second increments until melted and smooth.

Drizzle the white chocolate on top of the candies.

Serve!