Cherry-Chocolate Thumbprints

• 1 cup chopped dried cherries
• 4 tablespoons cherry liqueur
• 1 cup butter, softened
• 3/4 cup powdered sugar
• 3/4 cup Dutch process cocoa
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• Wax and parchment paper
• 1/2 cup white chocolate morsels
• 2 tablespoons heavy cream

1. Soak chopped dried cherries in cherry liqueur 1 hour.
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until smooth. Stir in cocoa, vanilla, and soaked cherries until blended.
3. Stir together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed until blended.
4. Preheat oven to 350u0b0. Shape dough into 1-inch balls (about 1 Tbsp. per ball), and place 2 inches apart on parchment paper-lined baking sheets. Press thumb or end of a wooden spoon into each ball, forming an indentation.
5. Bake at 350u0b0 for 12 to 14 minutes or until edges are golden. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely.
6. Microwave white chocolate morsels and cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals. Spoon 1/2 tsp. chocolate mixture into each indentation. Let stand until white chocolate mixture is firm (about 1 hour). Store in airtight containers.

cherries, cherry liqueur, butter, powdered sugar, dutch, vanilla, flour, baking powder, salt, parchment, white chocolate, heavy cream

Taken from www.myrecipes.com/recipe/cherry-chocolate-thumbprints (may not work)