Chocolate Cherry Rounds

 These cookies  freeze well.

1 cup softened unsalted butter
2 cups sugar
2 large eggs
3 teaspoons pure vanilla extract
2 1/2 cups flour
1 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
32 ounces maraschino cherries in juice
12 ounces high quality milk chocolate, chopped
1 cup sweetened condensed milk
1 teaspoon pure vanilla extract
6 teaspoons maraschino cherry juice

Preheat the oven to 350 degrees. Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time and mix until well blended. Add the vanilla and beat until mixed. In a small bowl whisk the flour, cocoa, salt, baking powder, and baking soda. Roll the dough between the palms of your hands to form 1 inch balls. Place the balls 3 inches apart on ungreased cookie sheets. Press down each cookie with your thumb to make an indentation in the center. Drain the cherries, making sure to reserve enough juice for the frosting. Place a cherry in each indentation. In a small microwave proof bowl or double boiler, mix the remaining ingredients. Microwave or cook until the chocolate melts and is smooth. Add more cherry juice if desired. Drizzle the chocolate mixture over the cookies. Bake for 8-10 minutes. The cookies should be soft and not browned. Cool on the cookie sheets for 2 minutes and remove to wire racks to finish cooling. Store in airtight containers or freeze.
 

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