Chocolate Covered Cherry Cookies
1 10oz jar maraschino cherries with stems, drained and juice reserved
1 Tbsp cherry juice
1/2 cup butter, softened
1 cup sugar
1/2 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1 1/2 cups all purpose flour
Beat butter in bowl of electric mixer on medium high speed for 30 seconds. Add sugar, cocoa powder, baking soda and baking powder; beat until combined. Beat in the egg and 1 tsp reserved cherry juice. Beat in as much flour as you can with mixer, stir in any remaining flour with wooden spoon.
Shape a scant 1 tsp of dough around each cherry. Place in 1 inch paper or foil baking cups and place 1 inch apart on ungreased cookie sheet.
Bake at 350 degrees for 10-12 minutes or until the top looks dry.
Top with melted chocolate or your favorite chocolate glaze and top if sprinkles, if desired.