Chocolate Covered Cherry Cookies

• 1-1/2 cup All-purpose Flour
• 1/2 cups Unsweetened Cocoa Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1/2 cups Butter, Room Temperature
• 1 cup Granulated Sugar
• 1 whole Egg
• 1-1/2 teaspoon Vanilla
• 1 jar (10 Oz.) Maraschino Cherries, Drained, Reserve Juice
• 1 package (6 Oz.) Semisweet Chocolate Chips
• 1/2 cups Sweetened, Condensed Milk

1. In a large bowl, combine flour, cocoa powder, salt, baking powder and soda. Blend well and set aside.
2. In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well.
3. Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended.
4. With hands, shape dough into 1-inch balls; place on an ungreased baking sheet. Press down the center of the dough with your thumb.
5. Drain maraschino cherries well, reserving juice. Place a cherry in the center indention of each cookie.
6. In small saucepan, combine chocolate pieces and sweetened condensed milk. Heat over low heat until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice.
7. Spoon about 1 teaspoon of the topping over each cherry, spreading to cover the cherry. If frosting seems too thick, thin it with a little more cherry juice.
8. (I was worried that I read my original recipe wrong when it told me to put the frosting on BEFORE baking. I thought it would melt and run all over. But I did as it said and it is amazing! This super-silky chocolate frosting does not melt or run anywhere! It seals in the cherry beautifully!)
9. Bake at 350u0b0F for 10 minutes, or until done. Remove to a wire rack to cool.
10. Makes 3 to 4 dozen cookies.
11. Enjoy!

allpurpose, cocoa, ubc, ubc, ubc, butter, sugar, egg, vanilla, maraschino cherries, chocolate chips, milk

Taken from tastykitchen.com/recipes/desserts/chocolate-covered-cherry-cookies/ (may not work)