1 1/2 c. flour
1/2 c. cocoa powder
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. butter, softened
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 (10 oz.) jar marshmallow cherries, about 48
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/2 c. Eagle Brand condensed milk (not evaporated)

Stir together first 5 ingredients. In separate bowl beat together butter, sugar, egg and vanilla until fluffy. Gradually add dry ingredients; beat until well blended. Shape into 1 inch balls; place on ungreased cookie sheet. press center of dough with thumb. Drain maraschino cherries, reserving juice. Place a cherry in center of each cookie.

In small saucepan, heat chocolate pieces and condensed milk until pieces are melted. Stir in 4 teaspoons of cherry juice. Spoon 1 teaspoon over each cookie to cover cherry. Bake at 350 degrees for about 10 minutes. Remove to wire rack.