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1
In a large bowl, combine flour, cocoa powder, salt, baking powder and soda. Blend well and set aside.
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2
In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well.
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3
Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended.
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4
With hands, shape dough into 1-inch balls; place on an ungreased baking sheet. Press down the center of the dough with your thumb.
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5
Drain maraschino cherries well, reserving juice. Place a cherry in the center indention of each cookie.
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6
In small saucepan, combine chocolate pieces and sweetened condensed milk. Heat over low heat until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice.
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7
Spoon about 1 teaspoon of the topping over each cherry, spreading to cover the cherry. If frosting seems too thick, thin it with a little more cherry juice.
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8
(I was worried that I read my original recipe wrong when it told me to put the frosting on BEFORE baking. I thought it would melt and run all over. But I did as it said and it is amazing! This super-silky chocolate frosting does not melt or run anywhere! It seals in the cherry beautifully!)
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9
Bake at 350u00b0F for 10 minutes, or until done. Remove to a wire rack to cool.
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10
Enjoy!
