Chocolate Cherry Truffles

1 box Brownie Mix, 18.4 ounces

1 cup Cherry Pie Filling

1/4 cup Canola Oil

1 large Egg

1/4 teaspoon Pure Almond Extract

1 1/2 cups Dark Chocolate

Sprinkles

Preheat the oven to 350°F. Grease a 8-inch-by-8-inch square pan with nonstick baking spray. In a large bowl, add brownie mix, cherry pie filling, oil, egg, and almond extract. Stir until the mixture is thoroughly combined. Transfer the mixture to the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few crumbs are recommended). Allow the brownies to cool completely on a wire rack. Using a fork, break the mixture into crumbs, avoiding the crunchy outer edges. (Save those for snacking!) Roll the mixture into 1-inch balls. Place the balls on a parchment or wax paper-lined baking sheet. Place the brownie balls in the freezer to chill for 30 minutes. While the truffles are chilling, melt the chocolate over a double boiler or in the microwave until smooth.  Roll the truffles, one at a time, in the chocolate, making sure they're fully coated on all sides. Use a fork to remove the truffles from the chocolate, allowing the extra chocolate fall off before placing them back on the baking sheet. Top with festive sprinkles. After truffles have hardened, store in an airtight container in the refrigerator for up to 7 days. Makes 15-20 truffles.