Chocolate Cherry Chili Cookie

• 6 ounces semisweet chocolate chips
• 3/4 ounce 72% dark chocolate
• 2 teaspoons chipotle powder
• 1 1/2 teaspoons chili powder
• 5 tablespoons unsalted butter
• 3 ounces brown sugar
• 2 1/2 ounces white sugar
• 1 1/2 eggs (150 ml beaten of white and yolk)
• 7/8 cup sifted, then measured cake flour
• 5 ounces dried sour cherries
• 3/4 cup kirsch

1. Place the sour cherries in a bowl with all the kirsch and covered, let soak for 1 hour at room temperature.
2. Over a double boiler, melt the semisweet chips and dark chocolate until it's all melted. Stir in the chipotle powder and chili powder thoroughly into the chocolate.
3. In a mixer, beat both sugars and butter until the butter is light in texture and color. Beat in half the egg mixture, scraping the sides of the bowl, add in the rest, and beat slowly increasing the speed until the mixture is even lighter in color.
4. Fold in the flour into the chocolate mixture until it is completely incorporated. Now fold in the cherries. Put the batter into the refrigerator for 1 hour until the cookies are completely chilled.
5. Preheat the oven to 325u0b0 and line 2 baking sheets with parchment paper.
6. By tablespoon, scoop the cookies onto the parchment paper, flattening them a little. Space them at least 1" from one another as they will spread. Bake for 14 minutes. They'll puff up as they come out of the oven but will remain moist inside. Cool them on the sheet and then transfer them onto a wire rack to cool completely.

chocolate chips, chocolate, chipotle powder, chili powder, unsalted butter, brown sugar, white sugar, eggs, then measured cake flour, sour cherries

Taken from food52.com/recipes/1237-chocolate-cherry-chili-cookie (may not work)