1 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
1 egg
1 1/2 tsp. vanilla
2 (10 oz.) jars sm. maraschino cherries (about 48) or 24 lg. maraschino cherries, halved
1 (6 oz.) pkg. (1 c.) semi-sweet chocolate pieces (not imitation)
1/2 c. sweetened condensed milk

In a large mixing bowl stir together flour, cocoa powder, baking powder, soda and salt; set aside. In a large mixer bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, beat on low speed until fluffy. Add egg and vanilla and beat well on medium speed. Gradually add flour mixture to beaten mixture, beating on low speed until well blended.

Shape dough into 1-inch balls, place 2 inches apart on ungreased cookie sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving the juice. Press a small cherry half into the center of each ball of cookie dough.

FROSTING: In a small heavy saucepan melt chocolate pieces and sweetened condensed milk over low heat, stirring often. Stir in 4 teaspoons of the cherry juice. Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. Bake in 350 degree oven about 10 minutes or until done. Remove and cool on wire rack. Makes 48 cookies.