Bring coconut milk and liquid sugars to a medium boil over medium heat, then turn heat down to low and simmer for 1 to 2 hours. Look for caramelization of the milk to occur, usually starting on the bottom, and give the mixture a stir every ten minutes or so to prevent scorching. Pay particular attention at the one-hour mark and be certain your simmer temp is low.
When the mixture has thickened and turned a light brown, turn off the heat. With the whisk, stir in the carob powder until smooth to make a carob ganache. Blend in vanilla.
With a spatula, stir the coconut, mincemeat, cherries, and wine flour into the ganache. Combine until fully incorporated. Turn ganache out into a bowl and chill for at least two hours until completely firm to the touch. You can chill it covered up to several days in the fridge.
Remove carob ganache from fridge. Using a teaspoon, scoop up balls of ganache and roll in your hands to make one-inch truffles. Immediately place four or five in the small bowl of extra coconut or carob. You can split the batch between the two separate coatings – no rules here. Roll around until they are completely covered. Remove to a container and repeat with the remaining ganache. Place the truffles into the sealed container in the fridge or keep in a cool spot. Consume within two weeks if refrigerated, three days at room temp.