1 1/2 cups all purpose flour
1/2 cup unsweet cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon. salt
1/2 cup (1 stick) butter, softened
1 cup sugar
1 tablespoon vanilla
1 10-oz. jar maraschino cherries
1 6-oz. pkg. semisweet chocolate pieces or bits
1/2 cup sweetened condensed milk
In a large bowl, combine flour, cocoa, baking powder, soda and salt.
In a separate bowl, combine butter and sugar on low speed with an electric mixer until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended.
Shape dough into 1″ balls; Press a depression in each one with your thumb; place on ungreased cookie sheet. Bake at 350° for about 10 minutes or until done. Remove a let cool a bit.
Drain the cherries, reserving the juice.
In a small saucepan, combine chocolate pieces and condensed milk. Stir over low heat until melted. Stir in 4 teaspoons of reserved cherry juice.
Put a little of this frosting in center of each cookie; place cherry on top. Spoon about 1 teaspoon of chocolate mixture over each cookie; spread to cover cherry.
Makes about 3 dozen cookies.