1 1/2 c. flour
1/2 c. unsweetened cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. softened butter
1 c. sugar
1 egg
1 1/2 tsp. vanilla
10 oz. jar maraschino cherries (48)
1/2 c. Eagle Brand milk

In a 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 cookie sheet. Press down center of dough with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.

In small saucepan, combine chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the 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 about 10 minutes or until done. Remove to wire rack; cool. Makes 48 cookies.