In small heavy saucepan, heat whipping cream over low heat, stirring often until it almost begins to simmer; remove from heat and set aside. In a medium bowl; pour hot cream over bittersweet chocolate and stir until smooth; stir in vanilla. Chill 1-2 hours, until cooled and thickened. Spoon 2 tsp dark chocolate coating in each of the wells in pan. Rotate pan to completely coat inside of each well. Pour out excess coating. Place pan in refrigerator 10 minutes, until chocolate shells are set. Spoon a scant Tbsp of filling into each chocolate-coated well, pressing down lightly with a spoon to level. Spoon additional melted chocolate coating into each well to fill and completely encase the filling. Place in refrigerator 15 minutes, until set. Invert pan and remove candies. Repeat procedure with remaining melted chocolate coating and filling. Makes 24.