Chocolate-Gingerbread Hugs

• 3 squares bittersweet chocolate (1 ounce each) or 3 semisweet chocolate
• 2 tablespoons unsalted butter
• 1 (14 1/2 ounce) box gingerbread cake mix (Betty Crocker)
• 1 tablespoon all-purpose flour
• 14 cup hot water
• 12 cup granulated sugar
• 30 chocolate Hershey chocolate kisses (Hershey's Hugs, unwrapped)

1. Heat oven to 375 degrees F; you'll need a baking sheet.
2. Place chocolate and butter in a small microwave-safe bowl.
3. Microwave on high 1-2 minutes, until melted.
4. Stir until well blended and smooth.
5. Stir together gingerbread mix, chocolate mixture, flour and hot water in a large bowl with rubber spatula until well blended.
6. Put sugar in a small bowl.
7. With floured hands, shape scant tablespoons of dough into 1-inch balls.
8. Roll balls in sugar to coat.
9. Place 1 inch apart on ungreased baking sheet.
10. Bake 10-12 minutes until tops crack slightly but are still soft to the touch.
11. Place baking sheet on a wire rack.
12. Immediately press a Hug in center of each cookie.
13. Transfer cookies from baking sheet to rack to cool completely.
14. Store airtight at cool room temperature up to 2 weeks.

chocolate, unsalted butter, gingerbread cake, flour, water, sugar, chocolate

Taken from www.food.com/recipe/chocolate-gingerbread-hugs-262439 (may not work)