In a large bowl, combine crushed Golden Oreos, powdered sugar, softened cream cheese, coconut rum (if using), crushed pineapple, and shredded coconut. Mix until well blended.

Form the mixture into small balls (truffles) and place them on a baking sheet lined with parchment paper.

Chill the truffles in the refrigerator for about 30 minutes to set.

While the truffles are chilling, melt the Ghirardelli white melting wafers according to package instructions.

Dip each chilled truffle into the melted chocolate, ensuring they are fully coated.

Place the coated truffles back on the parchment paper and sprinkle with toasted unsweetened shredded coconut.

Top each truffle with a maraschino cherry.

Allow the chocolate to set before serving.