Place the dried apricots in a small bowl. Bring a small saucepan of water to a boil, pour the hot water over the dried apricots, and allow the drenched fruit to sit for about 20 minutes.
When the dried apricots have plumped up a bit, drain the water, dry the fruit, and chop as finely as possible. You can also use a food processor to chop the apricots into a fine consistency. Set aside.
Next, place the chopped chocolate in a medium to large bowl.
Bring the heavy cream to a boil over medium heat.
As soon as the cream begins to boil, pour it over the chocolate and let the mixture stand for one minute.
Starting at the center of the bowl, gently stir the chocolate and cream until smooth.
Once the chocolate is fully melted and smooth, stir in the bourbon, cinnamon, vanilla, and chopped apricots.
Cover the mixture, place it in the refrigerator, and allow to stand at least two hours, preferably overnight.
Once the chocolate is set, remove the mixture from the refrigerator.
Allow the chocolate to soften just slightly, then use a melon baller or other small spoon to scoop the chocolate and roll it into balls.
Roll or toss the truffles in a coating of chopped pecans, cocoa powder, or chocolate sprinkles.
Ten ounces of chocolate should equal about 1 1/2 cups of chopped chocolate.
The yield may vary depending on the size of your truffles. I used roughly two teaspoons of chocolate mixture for each truffle to yield just over two dozen.
Recipe by Love & Flour at https://www.loveandflour.com/spiced-bourbon-apricot-truffles/