Dark Chocolate-Cherry Shortbreads

1. 1

   In a bowl, sift the flour with both cocoa powders and salt.

2. 2

   In a stand mixer fitted with the paddle, beat the butter with the 1/4 cup of sugar at medium-high speed until fluffy.

3. 3

   Beat in the zest.

4. 4

   Beat in the flour mixture at low speed until the dough comes together.

5. 5

   Add the cherries; beat until incorporated.

6. 6

   Scrape the dough onto a work surface and pat it into a disk; roll it between 2 sheets of parchment paper to a 1/4-inch thickness and refrigerate on a baking sheet until firm, 1 hour.

7. 7

   Preheat the oven to 350 and line a baking sheet with parchment paper.

8. 8

   Peel off the top sheet of parchment from the dough.

9. 9

   Using a 2-inch round cookie cutter, stamp out cookies.

10. 10

    Arrange the cookies 1 inch apart on the baking sheet.

11. 11

    Re-roll the scraps between parchment paper and stamp out more cookies; arrange on the baking sheet.

12. 12

    Sprinkle with sugar.

13. 13

    Bake the cookies in the middle of the oven for 13 minutes, until just set.

14. 14

    Let cool for 5 minutes.

15. 15

    Transfer to a rack to cool completely.

* Per serving · 4 servings · Values may vary.