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1
in a large bowl, combine butter and cream cheese; beat with an electric mixer on medium to high speed for 30 seconds.
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2
Add powdered sugar, cocoa powder, baking powder, baking soda, and salt; beat until combined.
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3
Beat in egg and vanilla.
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4
Beat in as much of the flowr as you can with the mixer.
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5
Stir in remaining flour.
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6
Divide dough in half.
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7
Cover and chill about 2 hours or until dough is easy to handle.
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8
Meanwhile, for cherry filling: Stir together cherry preserves and dried cherries.
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9
Preheat oven to 375.
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10
Line two cookie sheets with foil; set aside.
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11
On a lightly floured surface, roll each half of the dough to about 1/8 inch thickness.
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12
cut douh using a 3 inch scalloped or plain round cookie cutter.
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13
Place cutouts1/2 inch apart on prepared cookie sheets.
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14
Spoon a scant 1 t. of the cherry filling onto the center of each circular cutout.
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15
Brush edges of the cutouts with water.
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16
Fold each cutout in half over filling.
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17
Using your finger, gently press edges to seal.
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18
Bake in theh preheated oven for 8-9 minutes or until edges are firm.
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19
Transfer cookies to a wire rack set over waxed paper; cool.
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20
In a heavy small saucepan, combine chocolate and shortening; heat and stir over low heat until mixture is melted.
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21
Spooon chocolate mixture into a heavy resealable plastic bag.
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22
Snip a small corner off bag; drizzle chocolate over cookies, if desired.
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23
Let stand until chocolate sets.
