Buttersweets

1. 1

   With a sharp knife, cut cookie dough into eight equal slices. Cut each slice into quarters; roll into balls. Place 2 in. apart on ungreased

2. 2

   . Bake at 375u00b0 for 10 minutes or until golden brown. Immediately make a deep impression in the center of each cookie using the back of a small melon baller or small spoon. Cool for 5 minutes; remove to wire racks to cool completely. Meanwhile, in a bowl, cream the cream cheese and sugar. Pat cherries dry with paper towels. Stir cherries and food coloring if desired into creamed mixture. Place a teaspoonful of filling into the center of each cookie. In a heavy saucepan over low heat, melt chocolate chips and butter, stirring occasionally. Drizzle over cookies. Store in the refrigerator.

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