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. butter, softened
1 c. sugar
1 egg
1 1/2 tsp. vanilla

TOPPING:

1 (4 oz.) jar maraschino cherries, drained, save juice
1 (6 oz.) chocolate chips
1/2 c. Eagle Brand milk

In large bowl add flour, cocoa, salt, baking powder and soda; set aside. In mixer bowl beat together butter and sugar on low speed until fluffy. Add eggs and vanilla; beat well. Gradually add dry ingredients to creamed mixture. Beat well. Easier to mix with hands. Shape into 1" balls. Place on ungreased cookie sheet. Press a cherry in center of cookie. In small saucepan add chocolate chips and milk; heat until chocolate melts. Add 4 teaspoons cherry juice. Cover cherry with 1 teaspoon. Bake at 350 degrees about 10 minutes or until done. Remove to wire rack to cool. Approximately 48 cookies.