Buried Cherry Cookies

• 1 (10 ounce) jar maraschino cherries, reserve juice (42-48)
• 1/2 cup butter or 1/2 cup margarine
• 1 cup sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 egg
• 1 1/2 teaspoons vanilla
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups flour
• Frosting
• 1 (6 ounce) package semisweet chocolate pieces (1 cup)
• 1/2 cup sweetened condensed milk or 1/2 cup low fat sweetened condensed milk
• 4 teaspoons reserved cherry juice

1. Preheat oven to 350.
2. Drain cherries, reserving juice. Halve any large cherries.
3. In a medium mixing bowl beat butter with an electric mixer, on medium to high speed, for 30 seconds.
4. Add the sugar, baking powder, baking soda, and 1/4 teaspoon of salt. Beat until combined, scraping sides of bowl.
5. Beat in egg and vanilla until combined.
6. Beat in cocoa powder, and as much of the flour as you can with mixer.
7. Stir in remaining flour using a wooden spoon.
8. Shape dough into 1" balls.
9. Place balls about 2" apart on an ungreased cookie sheet.
10. Press your thumb into the center of each ball. Place a cherry in each center.
11. For Frosting:
12. In a small saucepan combine chocolate pieces and sweetened condensed milk.
13. Cook and stir, over low heat, until chocolate is melted.
14. Stir in 4 teaspoons reserved cherry juice.
15. Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned with additional cherry juice, if necessary).
16. Bake for 10 minutes, or until edges are firm. Cool 1 minute on cookie sheet.
17. Transfer to a wire rack, and let cool.
18. Note:
19. For best results DO NOT substitute imitation chocolate pieces.

maraschino cherries, butter, sugar, baking powder, baking soda, egg, vanilla, cocoa, flour, frosting, chocolate, condensed milk, cherry juice

Taken from www.food.com/recipe/buried-cherry-cookies-263855 (may not work)