1 1/2 c. flour
1/2 c. unsweetened cocoa
1/2 c. butter
1 c. sugar
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 egg
1 1/2 tsp. vanilla
48 undrained maraschino cherries (about one 10 oz. jar)
1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 c. sweetened condensed milk (Borden's Eagle Brand)

In a mixing bowl, combine flour and cocoa; set aside. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed about 30 minutes or until softened.

Add sugar, salt, baking powder and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in flour mixture.

Shape dough into one-inch balls, place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.

In a small saucepan, combine chocolate chips and sweetened condensed milk, heat until chocolate is melted. Stir in four teaspoons of reserved cherry juice.

Spoon about one teaspoon of the frosting over each cherry, spreading to cover cherry.

Bake in 350°F oven about 10 minutes or until done. Remove to wire rack to cool.

Makes 48 cookies.