Combine cream and butter in a heavy saucepan over medium-low heat. Stir until the
butter melts. Remove from heat. Add dark chocolate & semisweet chocolate, and stir
until melted and smooth. Mix in whiskey & honey, then pour into a bowl. Cover and freeze
just until almost firm, about 40 minutes.
Line a baking sheet with wax paper. Scoop out filling by tablespoonfuls and drop onto
the sheet. Cover and freeze until almost firm, about 30 minutes.
Spread cocoa on a flat plate. Roll each chocolate mound between your palms into a smooth ball, then roll in cocoa to coat evenly. Return truffles to the sheet and freeze while preparing the coating.
Prep another baking sheet with wax paper. To make the coating, melt semisweet chocolate in a microwave in 30 second increments, blending until smooth. Immediately and gently drop 1 truffle ball into the chocolate to coat. Place onto prepared wax paper. Repeat with the remaining truffles.
Refrigerate, uncovered, until firm, at least one hour. Store in an airtight container in the refrigerator for up to 3 weeks. Makes about 24 truffles.