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Place dates and dried cherries in a small heatproof bowl; cover with boiling water. Let stand until soft, about 10 minutes. Drain well.
Place the drained dates and cherries in a food processor; pulse until coarsely chopped, about 5 pulses. Add almond butter, yogurt, cocoa, vanilla and salt. Pulse until incorporated, 5 to 10 pulses. Add oats; pulse until fully combined and incorporated, about 15 pulses. (Add 1 tablespoon water if the mixture is too thick and stiff.) Transfer the mixture to a medium bowl. Cover and refrigerate for 10 minutes.
Spoon about 1 tablespoon of the date mixture onto a sheet of wax paper or parchment paper; roll into a 1-inch ball. Repeat with the remaining date mixture.
Place chocolate in a small microwave-safe bowl; microwave on High until melted, about 1 minute, stirring after 30 seconds.
Drizzle the balls with the melted chocolate; sprinkle with cinnamon. Refrigerate, uncovered, until set, at least 10 minutes.