Heat the cream with the tea bags and the orange zest until just about to simmer.
While the cream is heating, roughly chop the chocolate and place in a heatproof bowl.
Strain out the tea bags and the zest and add the seeds scraped from the vanilla bean. Pour cream mixture over the chocolate and allow it to sit for 1 to 3 minutes.
Stir the chocolate and the cream together until the chocolate is completely melted and the mixture is smooth.
Cover and refrigerate for four hours or overnight.
Place the cocoa powder (or other desired coating) in a small bowl.
Using a teaspoon, scoop 1-inch balls of ganache. Pinch a couple of dried cherries together, then push them into the center of the ganache ball. Roll between palms until smooth. Roll in cocoa powder to coat.