Add the nut butter, 3 tbsp of Amarena cherries in syrup, and the sea salt to a shallow bowl.
In a microwave safe bowl or a double boiler melt 1/3 cup of chocolate chips with 1 tsp of olive oil.
Stir the melted chocolate into the nut butter mixture.
Refrigerate or freeze chocolate nut butter mixture for 10 minutes or until it is firm enough to easily roll into balls.
Remove from refrigerator or freezer and roll into 8 truffle balls and place back in the refrigerator while you melt additional chocolate.
Line a plate with wax paper.
Melt the remaining chocolate chips and olive oil.
Dip each truffle ball into the melted and chocolate and place on wax paper.
Refrigerate or freeze until chocolate is set (about 30 minutes).
For serving, garnish each plate with cherries and syrup.
