1/2 c. butter, softened
1 c. sugar
1 egg
1 1/2 tsp. vanilla
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
36-48 maraschino cherries, well drained

In large mixer bowl, cream butter, sugar, egg, and vanilla until light and fluffy. (No need to sift flour; measure by lightly spooning into cup and leveling off.) Add remaining ingredients; blend at low speed until a dough forms, about 1 minute. (Dough will be stiff.)

Shape dough into 1 inch balls, using a heaping teaspoon of dough for each. 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. (Frosting will spread over cookie slightly during baking.) Bake frosted cookies at 350 degrees for 8-10 minutes until puffy. Store tightly covered.

FROSTING:

In small heavy saucepan over low heat, melt 1 cup semi-sweet chocolate chips with 1/2 cup sweetened condensed milk (not evaporated) stirring constantly; remove from heat. Add 1/4 teaspoon salt and 1-1 1/2 teaspoons maraschino cherry juice; stir until smooth.

Tip: If desired, buttermints can be used for the cherries and water for the cherry juice.

Tip 2: There is enough frosting for a double batch of cookie dough; 1/2 cherry is enough for a cookie in my opinion.