Preparation / Directions:
Drain cherries, reserving juice. Lightly toss cherries with reserved 2 tablespoons of reserved cherry juice in small bowl. Let stand for 30 minutes, stirring once or twice. Drain well, reserving liquid. Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking soda, and baking powder; beat till combined. Beat in egg and 1 teaspoon of the reserved liquid. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Shape a scant 1 teaspoon of the dough around a cherry. Place each ball in a 1-inch foil or paper bake cup. Place cups 1 inch apart on an ungreased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes or till tops look dry. Transfer cookies to wire racks. Frost each warm cookie with 1/2 teaspoon frosting; cool completely. Chocolate-Cherry Frosting: Stir together chocolate chips and sweetened condensed mi! ! lk in a small, heavy saucepan. Cook over low heat just until chocolate is melted, stirring occasionally. Stir in 1 to 2 tablespoons of the reserved cherry liquid to make of spreading consistency. Makes about 1/2 cup.