• Cooking Time: 10
• Servings: 48 cookies
• Preparation Time: 30
• 1 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter (softened to room temperature)
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoons almond extract
• 48 maraschino cherries
• 6 oz. semisweet chocolate pieces
• 1/2 cup sweetened condensed milk

1. Preheat oven to 350 degrees F.
2. In a small bowl, stir together dry ingredients: flour, cocoa powder, salt, baking soda and baking powder.
3. In a large mixing bowl, cream butter and sugar. Add egg and extracts. Beat well.
4. Gradually add flour mixture and beat until blended.
5. Shape dough into 1-inch balls and place on an ungreased cookie sheet. (It takes a lot of restraint for me to make them this small, but you really can get 48 cookies out the recipe.)
6. With a little oil, butter or cooking spray on your finger, press down in the center of all the dough balls.
7. Prepare the frosting. In a small saucepan, heat sweetened condensed milk and chocolate pieces until melted and combined. Stir in 4 teaspoons of maraschino cherry juice.
8. Spoon some frosting into the thumbprint of each cookie. Top with a cherry.
9. Bake 8-10 minutes.

My mom has had this recipe for more than 20 years. We've adapted it only slightly. Read more backstory and see more photos at my blog, http://hecooksshecooks.net/2009/12/chocolate-cherry-cookies. Thanks!