Does anyone know how to make chocolate-coated cordials?

Even better: does someone know how to make them WITHOUT using a sugar
ball as the shell for the cordial? The sugar gets in the way of the
texture of the chocolate and liqueur...

We used to get these fancy German advent calendars from an exchange
student's uncle--each "day" had several fine chocolates in them, most
filled with liqueurs and NO sugar coating.

Crusted liqueurs confections or liqueur chocolates

BTW cordials are defined as flavor infused spirits or in other words
liqueurs.
Simply it can be made on chocolate minicups

In both cases if it contains a syrup liqueur mixture ( which the
alcohol content is raised by adding a certain amount of 95 % ethanol to
the flavored liqueur.)
, The crust should be allowed to form overnight before another coating
of chocolate is placed on top to form a seal.
This liqueur filled chocolates requires some skill (or practice )to
get it right.