1 1/2 c. all purpose flour
1/2 c. unsweetened cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. butter, softened
1 c. sugar
1 1/2 tsp. vanilla
1 egg
1 (10 oz.) jar maraschinio cherries
1 (6 oz.) pkg. semi sweet chocolate pieces
1/2 c. Eagle brand milk

In large bowl, stir together flour, cocoa, salt, baking powder and soda. In mixer bowl, beat together butter, and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1 inch balls; place on ungreased baking sheet. Press down center of dough with thumb. Drain cherries, reserving juice. Place a cherry in the center of each cookie.

In small sauce pan, combine chocolate pieces and Eagle brand milk; heat until chocolate is melted. Stir in 4 teaspoon of reserved cherry juice. Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice if necessary). Bake at 350 degrees for about 10 minutes or until done. Remove to wire rack; cool. Makes about 4 dozen cookies.