SpaZ...you've already made the ganache? right? no prob. there, as that's just adding hot cream to chopped chocolate. You're trying to melt the chocolate STRAIGHT , you are trying to temper it in a melted state so that you can coat your ganache. Pick a dry day, and heat and melt your chocolate slowly over a double boiler (my sister uses the micro, she's braver than me and lives near a sur la table and whole foods) until it reaches the temp. recommended for it. white has a very low melting/tempering point and darker, richer chocolates have a LITTLE bit higher. get a candy thermometer and following any basic tempering method, melt and cool your chocolate. It must maintain a certain temp. in order to be thin enough to coat and not be 'globby' (scientific term).
has discussed tempering, and there are videos and lessons on how to do it all over the internet. www.epicurious.com
and footv.com are 2 good online sources to learn the best method for you to do this. Once you have that down, you can dip anything. I think you brought your chocolate up too high and too fast. If you find the choc. covered cherries thread, audeo has specific tempering instructions there. I think there's a whole lesson on it at e.gullet. try again, I just did some the other day, and it's something you've got to practice to get good at.