1 1/2 c. all purpose flour
1/2 c. unsweetened cocoa powder
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. butter
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 (10 oz.) jar maraschino cherries (about 48)
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/2 c. Eagle Brand Sweetened Condensed milk

In large bowl stir together flour, cocoa powder, salt, baking powder and soda. In mixer bowl, beat together butter and sugar on low speed of electric mixer until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended.

Shape dough into 1-inch balls. Place on ungreased cookie sheet. Press down center of dough with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie. In small saucepan combine chocolate piece and sweetened condensed milk; heat until chocolate is melted.

Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary.)

Bake in a 350 degree oven for 10 minute or until done. Remove to a wire rack; cool. Makes 48 cookies.

Be sure to let cool a minute or so before removing from cookie sheet or they can crumble.