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Double Cherry Thumbprint Cookies

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• 1 1/2 cups (3 sticks) butter, softened
• 1 cup sugar
• 1 egg
• 1/4 tsp. almond extract
• 4 oz. bittersweet chocolate, melted and cooled
• 2 1/2 cups all-purpose flour
• 2 tsp. cinnamon
• 10 oz. maraschino cherries, cut in half
• 3 oz. white chocolate

In a large bowl, cream butter and sugar together until light and fluffy.

Add egg and almond extract; mix well.

Add bittersweet chocolate and blend to combine. Add flour and cinnamon; mix until well blended. Form dough into a ball, wrap in plastic and chill for 30 minutes.

Preheat oven to 350ºF.

Roll dough into 1-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper.

Press thumb in center of each cookie and place half a cherry in each depression.

Bake for 15 to 17 minutes. Cool completely.

Place white chocolate into a microwave-safe bowl and microwave for 30 seconds; stir and continue to microwave in 10-second increments until chocolate is smooth.

Drizzle white chocolate across each cookie. chill 5 minutes to set white chocolate.

Store in an airtight container at room temperature for up to one week