Ingredients
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2 1/2 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 tsp baking powder
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1/2 tsp salt
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1 cup (2 sticks) unsalted butter, softened
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3/4 cup brown sugar
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1 large egg
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2 tsp vanilla extract
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1/4 cup cherry preserves
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1/4 cup heavy cream
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1/2 cup semisweet chocolate chips
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1 (16 oz) jar maraschino cherries, drained
Steps
1
Preheat oven to 350°F. Line 2 cookie sheets with parchment. To a medium bowl, add the flour, cocoa powder, baking powder, and salt. Stir to combine.
2
In a large bowl, using a hand mixer or stand mixer, cream the butter and sugar 2–3 min., until fluffy. Add the egg and vanilla. Mix well. In batches, slowly add dry ingredients on low speed until combined.
3
Shape dough into 1-inch balls. Arrange on prepared cookie sheets, spacing 1 inch apart. Press a thumbprint in the middle of each cookie. Add ½ tsp cherry preserves into each indent. Bake cookies 8–10 min., until puffed and set, switching racks halfway through. Let cool slightly, then transfer cookies to a wire rack to fully cool.
4
To make the ganache, in a medium microwave-safe bowl, heat the cream until steaming, about 30–45 sec. Add the chocolate chips and pinch of salt. Let stand 5 min., then stir until smooth.
5
Working one at a time, spoon some chocolate ganache on top of the cherry preserves and press 1 maraschino cherry into ganache. Repeat with remaining cookies. Store in an airtight container at room temperature for up to 3 days.
