Chocolate Covered Cherry Cookies

Preheat oven to 350°

Line two baking sheet pans with silicon mats or parchment paper.

Drain maraschino cherries; reserving the juice.

In a mixing bowl combine flour and cocoa, set aside.

In a large mixing bowl beat the butter on medium to high speed for 30 second or until butter is creamy and soft.

Add sugar, salt, baking soda, and baking powder. Beat until well combined, scrapping the sides of the bowl to be sure all the ingredients are well incorporated.

Add egg and vanilla. Beat well.

Gradually beat in the flour mixture.

Shape dough into 1 inch balls; place on lined baking sheets. Press down center with thumb.

Bake in 350° oven for about 10 minutes. (Check at 8 minutes) Rotate baking sheets on rack half way through bake time for even cooking.

Remove to wire rack; cool.

In a small sauce pan, or in a microwave safe bowl, combine chocolate chips and sweetened condensed milk; heat until chocolate is melted. (For microwave set at 50% power and 2 minutes)

Stir in 4 teaspoons of the reserved cherry juice. (Frosting may be thinned with additional cherry juice if necessary.)

Place a cherry in the center of each cooled cookie.

Spoon about 1 teaspoon of chocolate cherry frosting over each cherry, spreading to cover cherry.

Allow to set up. Store in air tight container or freeze. If freezing place parchment paper between layers.