In a large mixing bowl, combine brownie mix, cream cheese, vanilla and sea salt. Mix for 3-4 minutes until fully combined and dough like. It should be very sticky and somewhat sticky.

Place inside the refrigerator to chill for 1 hour.

After chill time, prepare a large baking sheet with parchment paper. Then scoop out ½ tablespoon of mixture and roll into a ball. Add to the parchment paper and flatten gently using your fingers. Repeat this process until you fill up the baking sheet (I like to fit 15-18 balls per 11x17 sheet). You may need to wash your hands after this step.

Add a cherry to the center of each flattened brownie ball. Be sure there is no residual juice on the cheery.

Repeat step 3 for every ball you made. Add the flattened brownie dough on top of each cherry.

Using your hands, gently pinch together the brownie sides and roll into a smooth ball in between the palms of your hands. Repeat for each ball.

Place baking sheet back inside the refrigerator for 2 hours.

Near the end of the chill time, began to prepare your melting wafers. Add wafers to a microwave safe bowl. Heat for 1 minute on 50% power. Stir and add in crisco. Return to the microwave and continue to heat in 30 second bursts, stirring in between, until silky smooth.

Remove the baking sheet from the refrigerator. Using two forks or dipping tools, gently dip each ball into the melted chocolate, covering it completely. Allow any excess chocolate to drain off the ball (be sure to scrape the bottoms of your forks/tools to remove excess chocolate as well) before adding the chocolate covered ball back onto the baking sheet. Repeat for each ball.

After all the balls are dipping, return the baking sheet to the refrigerator and allow to chill for 30 minutes before serving.