Drain 36 maraschino cherries. Reserve juice. Put aside.

DOUGH:

1 1/2 c. flour
1/2 c. unsweetened cocoa
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. baking powder
1 egg
1/2 c. butter
1 c. sugar
1 1/2 tsp. vanilla

Cream butter, sugar, egg and vanilla. In separate bowl, stir together, but do not sift dry ingredients. Gradually add dry ingredients to creamed mixture. (Dough will be stiff.) Shape dough into 1/2 balls. Place 2 inches apart on ungreased cookie sheets. Push one cherry halfway into each ball. When all cookies are prepared, make frosting and use immediately.

Frost each cookie by spreading 1/2 teaspoon of frosting over each cherry, covering it completely. Frosting will spread during baking. Bake frosted cookies at 350 degrees for 8 to 10 minutes or until puffy.

FROSTING:

1 c. semi-sweet chocolate chips
1/2 tsp. salt
1/2 c. sweetened and condensed milk (not evaporated milk)
1 1/2 tsp. cherry juice

In a small saucepan (or a double boiler) over low heat, melt chocolate chips, sweetened milk and cherry juice. Stir until shiny. Remove from heat and stir periodically while frosting cookies.