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1
Preheat oven to 350 degrees.
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2
Line baking sheets with parchment paper.
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3
In a small bowl, mix instant espresso powder and water and reserve.
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4
In a small bowl, whisk together flour, cocoa powder, baking soda and salt and reserve.
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5
In a large bowl, using an electric mixer on medium-high speed, beat butter and granulated sugar until creamy, about 2 minutes.
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6
Add dark brown sugar and beat an additional 30 seconds.
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7
Add egg and beat until thoroughly incorporated.
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8
Add vanilla extract and reserved espresso mixture and beat until thoroughly incorporated.
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9
Reduce speed to low, add flour mixture and mix until just incorporated.
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10
Stir in cherries and chocolate chips.
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11
Using a 1-inch scoop, drop cookie dough on prepared baking sheets, spacing dough 2 inches apart.
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12
Bake for 8 to 10 minutes; because cookie is very dark, it's difficult to tell if they are overbaked.
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13
Watch center of cookies; when they lose their gooey quality, they are done.
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14
Remove from oven and cool on baking sheets for 10 minutes before transferring cookies to a wire rack to cool completely.
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15
In a microwave oven, or using a double boiler over gently simmering water, melt almond bark and lightly drizzle over cookies, optional.
