Add the white chocolate chips to a large, heatproof bowl and set aside.

Pulse the freeze-dried cherries in a food processor or blender until they form a very fine powder. Sift the powder through a fine mesh sieve directly over the chocolate to remove any larger bits.

Pour the heavy cream into a microwave-safe measuring cup and heat for 60-90 seconds, or until it’s steaming and just beginning to bubble around the edges. Do not let it boil.

Immediately pour the hot cream over the white chocolate and cherry powder. Let the mixture sit undisturbed for 1 minute so the chocolate begins to melt.

Using a rubber spatula, start mixing in small circles in the center of the bowl, then gradually widen the circles. This helps the ganache emulsify properly. The mixture may look separated or clumpy at first. Just keep stirring gently and it will come together into a smooth, glossy ganache.

Use an immersion blender to blend the ganache until completely smooth and silky, keeping the blade fully submerged.

Press a piece of plastic wrap directly against the surface of the ganache to prevent a skin from forming. Refrigerate for 2 hours, or until thickened to the consistency of thick peanut butter. The longer it chills, the firmer it will become.

At this stage, the ganache can be used as a cake or macaron filling. For a whipped frosting, beat with a hand mixer on medium-high speed for 2-3 minutes, just until lightened in color and fluffy.