Cherry Chili Chocolate Cookies

• 1-1/2 cup All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 stick Butter
• 1/2 cups Sugar
• 1 whole Egg
• 1/4 cups Cocoa Powder
• 1/4 teaspoons Cayenne Pepper
• 1 teaspoon Vanilla Extract
• 1/2 cups Cherry Jam
• 6 pieces Lindt Creations: Cherry & Chili (See Note), Or About 1/2 Cup Of Any Dark Chooclate

1. Preheat your oven to 350 degrees.
2. In a small bowl, whisk flour, baking powder, baking soda, and salt.
3. If using a stand mixer, use a paddle attachment and beat butter, sugar, and egg.
4. Mix in cocoa powder, cayenne pepper, and vanilla extract. Add flour mixture and mix until combined.
5. Roll about a tablespoonful (basically one spoonful) of dough into a ball. Place balls on parchment-paper-lined baking sheets. Once dough has been placed on the baking sheets, poke a hole into the ball until you just about hit the baking sheet. I used the end of a rounded knife handle. Fill each hole with cherry jam.
6. Pop your jam-filled cookies in the oven and bake for 15 minutes at 350 degrees.
7. Transfer the baked cookies to a cooling rack.
8. In a double boiler, melt the chopped chocolate mixing constantly until smooth.
9. Note: if you can't find the Lindt Creations (I recommend Cherry & Chili), you could always melt a dark or semi-sweet chocolate of your choice. To make your own cherry and chili flavored chocolate, once the chocolate is melted, add a spoonful of cherry jam and a pinch of chili powder.
10. Drizzle the melted chocolate over each cookie and leave on the cooling rack for the chocolate to cool.

allpurpose, baking powder, ubc, ubc, butter, sugar, egg, ubc, ubc, vanilla, cherry jam, lindt

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