Ingredients:

  • 1 3/4 cups All-Purpose Flour
  • 3/4 cup Dutch-Process Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 3/4 cup Granulated Sugar
  • 1/2 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 24 Maraschino Cherries (stems removed, thoroughly patted dry)
  • 4 ounces Semi-Sweet Chocolate
  • 1 teaspoon Coconut Oil or Unsalted Butter (for glaze)
  • 1 tablespoon Kirsch/Cherry Liqueur (optional)

Instructions:

  1. Thoroughly drain the jar of maraschino cherries. Place them on paper towels and pat them until bone dry. (If using Kirsch, soak them briefly and then dry them very well.)
  2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  3. In the bowl of a stand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Scrape down the bowl.
  4. Beat in the eggs one at a time, followed by the vanilla extract, mixing until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Cover the dough and chill in the refrigerator for at least 45 minutes. This chilling is mandatory to make the dough easier to handle and prevents spreading.
  7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Use a 1.5-inch scoop to portion the chilled dough. Flatten each portion slightly in the palm of your hand to create a small disc.
  9. Place one prepared, dry cherry in the centre of the dough disc. Gently fold the dough up around the cherry, completely encasing it. Pinch the edges to seal and roll lightly between your palms to form a smooth ball.
  10. Place the stuffed dough balls 2 inches apart on the prepared sheets. Bake for 10–12 minutes. The cookies will look slightly soft and puffed.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. For the glaze: Place the chopped semi-sweet chocolate and coconut oil (or butter) in a heatproof bowl. Microwave in 30-second bursts, stirring between each, until completely smooth and glossy.
  13. Once the cookies are completely cool, drizzle or spoon the chocolate glaze over the tops. If preferred, dip the top half of the cookie into the glaze for a full chocolate-covered effect.
  14. Allow the glaze to set completely (about 20 minutes) before serving.