1. COMBINE the fruit cake, Muscat, coffee mixture, almond meal, jam and melted butter in a bowl, mix well to combine. Roll heaped tablespoons of mixture into balls and place onto a lined tray. Refrigerate until firm.
2. USING two forks dip each of the balls into the dark chocolate to cover. Drain off excess chocolate and place back onto the lined tray.
3. DRIZZLE the truffles with white chocolate and decorate with glace cherries to resemble holly. Allow to firm and set before serving.