Prepare a large cookie sheet with parchment paper and set aside.

In a medium mixing bowl cream together the cake mix, cream cheese, and vanilla extract until fully combined and “dough-like”.

Add in crushed pineapple, chopped walnuts and banana slices. Mix until equally distributed.

Using a 1-2 inch cookie scoop, scoop the mixture and roll into 1 - 1-½ inch balls. Use the palms of your hands to smooth and round each ball. Do this until the mixture is completely used. See notes for additional tips.

Place each truffle ball on the sheet of parchment paper and place inside the refrigerator for 1 hour.

About 5-10 minutes before the chilling time is complete, begin to prepare your candy coating by first adding them to a microwave safe bowl. Heat candy coating on 50% powder for 1 minute and stir when completed. Return to the microwave for 30 second intervals on 50% power, stirring in between each turn. Do this until the candy coating is silky smooth and fully melted.

Using two forks or dipping tools, dip each truffle ball into the melted chocolate, covering it completely. Roll the ball, working it into the chocolate to cover it completely.

Place each chocolate covered truffle on parchment paper and repeat the process for all truffles.

Place inside the refrigerator and allow to cool for an additional 30 minutes.

When the truffles have almost finished chilling, repeat step 5 for the chocolate melting wafers until they are silky smooth.

Using a small spoon, spoon a small dollop of the melted chocolate over top of the truffle to make the “chocolate syrup”. See notes for additional tips.

Place a stemmed cherry immediately in the melted chocolate and hold for a few seconds until firmed. Top with sprinkles and repeat for each truffle, working one at a time.

Return the baking sheet to the refrigerator and allow truffles to chill for an additional 30 minutes before serving.