Cherry-Chocolate Volcano Cookies

• 3/4 cup maraschino cherries, drained, divided
• 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
• 1/4 cup plus 2 Tbsp. butter, divided, softened
• 2 eggs
• 3/4 cup packed brown sugar
• 2/3 cup flour
• 1/4 tsp. CALUMET Baking Powder
• 1/2 cup chopped PLANTERS COCKTAIL Peanuts
• 2 Tbsp. maraschino cherry liquid

1. Reserve 7 cherries; chop remaining cherries.
2. Melt 8 oz.
3. chocolate as directed on package.
4. Add 1/4 cup butter; stir until melted.
5. Stir in sugar and eggs.
6. Add flour and baking powder; mix well.
7. Stir in nuts and chopped cherries.
8. Refrigerate 1 hour.
9. Heat oven to 350 degrees F. Drop rounded tablespoons of dough, 2 inches apart, onto pachment-covered baking sheets.
10. Bake 12 to 14 min.
11. or until cookies are soft to the touch but tops are still slightly shiny.
12. Cool on baking sheets 1 min.
13. Remove to wire racks; cool completely.
14. Melt remaining chocolate; mix with remaining butter and cherry liquid until blended.
15. Quarter reserved whole cherries.
16. Spread 1 tsp.
17. chocolate glaze over each cookie; top with cherry piece.

maraschino cherries, chocolate, butter, eggs, brown sugar, flour, baking powder, peanuts, maraschino cherry liquid

Taken from www.kraftrecipes.com/recipes/cherry-chocolate-volcano-cookies-138884.aspx (may not work)