CHOCOLATE COOKIE DOUGH:

1/2 c. butter
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. flour
1/2 c. cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda

In large mixer bowl, cream butter, sugar, egg and vanilla until light and fluffy. Add remaining ingredients; blend at low speed until a dough forms. (Dough will be stiff.)

FROSTING:

1 c. semi-sweet chocolate chips
1/2 c. sweetened condensed milk
1/4 tsp. salt
1 to 1 1/2 tsp. Maraschino cherry juice

Shape chocolate dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Push one cherry halfway in each ball. When all cookies are molded and cherries are pushed in, prepare frosting and use immediately. Frost each cherry by spreading 1/2 teaspoon frosting over cherry. Bake frosted cookies at 350 degrees for 8 to 10 minutes until puffy. Store tightly covered. Makes 36 to 48 cookies.

FROSTING:

In small heavy saucepan, over low heat, melt chocolate pieces with condensed milk, stirring constantly; remove from heat. Add remaining ingredients; stir until smooth.