3-1/2 cups chocolate ice cream
1-1/2 cups frozen pitted cherries, thawed and chopped
1 cup chopped milk chocolate
20 chocolate sandwich cookies, finely crushed
1-1/2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
2 tsp. oil
Let ice cream stand at room temperature 10 minutes to soften slightly. Mix chopped cherries and chopped chocolate into the ice cream. Scoop ice cream mixture into eight balls using an ice cream scoop. Roll in crushed cookies to coat. Place on wax paper-lined cookie sheet and freeze until firm, about 3 hours.
In microwave-safe glass measuring cup, combine semisweet chocolate chips with oil. Melt on 50% power for 3-4 minutes, stirring after every minute, until melted and smooth. Remove from microwave and stir in milk chocolate chips, stirring constantly until chips melt and mixture is smooth again. Cool to lukewarm.
Place frozen ice cream balls on a wire rack. Spoon melted chocolate over each ball, coating the top and sides. Place the coated balls on waxed paper and freeze again until firm, at least 2 hours. After 2 hours, place each Tartufo in a paper muffin cup and cover tightly. They can be kept in the freezer up to 2 weeks. Remove from freezer 10 minutes before serving. Serves 8