1/2 c. butter
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 (10 oz.) jar Maraschino cherries
1 c. semi-sweet chocolate pieces
1/2 c. sweetened condensed milk

Preheat oven to 350 degrees. In a large bowl, with electric mixer, beat butter until softened. Add sugar, beat until fluffy. Add egg and vanilla. Beat well. In another bowl, stir together flour, cocoa, soda, baking powder and salt. Gradually add flour mixture to butter mixture, beating well. Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Press in center of each ball with your thumb. Drain cherries, reserving juice. Place a cherry in center of each cookie. In a small pan combine chocolate pieces and condensed milk. Cook and stir over low heat, until chocolate melts. Stir in 4 teaspoons reserved cherry juice. Spoon 1 teaspoon frosting over each cherry. Spread to cover cherry. Bake about 10 minutes or until edges are firm. With pancake turner lift cookies onto cooking rack. Makes 48.