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1
Dissolve yeast and 1 Tbs.
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2
sugar in 1 cup warm water.
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3
Let stand 5 minutes, or until water is cloudy and smells yeasty.
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4
Sift remaining sugar, flour, cocoa and salt in large mixing bowl.
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5
Add water and yeast to flour mixture, and stir with wooden spoon or spatula until smooth dough forms.
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6
Fold in butter.
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7
Transfer dough to well-floured work surface, and knead 7 to 10 minutes, or process 3 minutes in food processor, or until dough is smooth and elastic and no longer sticks to your hands.
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8
Pat dough into 10-inch square.
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9
Place chocolate pieces and cherries in center of square, then fold in sides like an envelope.
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10
Press edges to seal.
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11
Gently knead dough 10 to 12 times, or until chocolate and cherries are evenly distributed throughout.
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12
Transfer to oiled bowl, cover with clean dishtowel, and let rise 1 1/2 hours in warm place.
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13
Punch down dough.
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14
Cover and store in refrigerator overnight, if desired, or place on well-floured work surface.
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15
Roll into thick log, then cut log into 16 equal rounds.
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16
Roll each round into a tight ball, and place on baking sheet coated with nonstick cooking spray.
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17
Repeat with remaining dough.
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18
Set baking sheet in warm place, and let rolls rise 30 to 45 minutes.
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19
Preheat oven to 375F.
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20
Bake rolls 20 to 25 minutes, or until tops appear dry and centers spring back when touched.
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21
Cool 15 minutes before serving.
