Melt chocolate in top of a double boiler over hot water. Remove from heat and stir in bourbon and corn syrup. In a large bowl, combine cereal and 1/2 cup 10x sugar. Stir in chocolate until well blended. Let rest for 30 minutes. Form into half-inch balls and roll half in cocoa and half in 10x sugar. Place in candy papers or between layers of waxed paper in a tightly covered container. Let stand several days before serving.