Pat, ganache takes hours at room temp to firm, so there is a window when it has cooled to room temp or at least below 90F, but it still liquid. That’s when you want to use it. Also, I think cooler ganache is good if you are going for the drip look rather than a full-coverage glaze, as you would want it to set before reaching the bottom of the cake.
A thought for next time: keep a drinking glass (and the cake) in the fridge. Stir the ganache once or twice while cooling, without introducing air bubbles. When the ganache gets to about 85F, spoon a little over the (upturned) glass and see if it sets the way you want it to. If it’s still too thin, clean the glass and return it to the fridge. Check again at 82F, etc., until you find the right temp for your particular ganache recipe.