3 squares unsweetened baking chocolate (1-ounce)
3 tablespoons butter, softened
1 ½ cups sugar
1 ½ cups all-purpose flour
3 eggs
1 ½ teaspoons baking powder
1/4 to 1/2 cup dried cherries , chopped
1/3 cup sugar
1 bag cherry cordial crème chocolate kiss-shaped candies (11-ounce) (60) unwrapped
Place unsweetened chocolate in medium microwave-safe bowl. Microwave on High, stirring every 30 seconds, until melted (1 to 1 ½ minutes). Add butter; stir until butter is melted. Cool 10 minutes.
Combine melted chocolate mixture, 1 ½ cups sugar, ¾ cup flour, eggs and baking powder in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add remaining ¾ cup flour and dried cherries. Continue beating just until well mixed. Cover; refrigerate until firm (1 hour).
Heat oven to 300 degrees F. Place 1/3 cup sugar in small bowl. Shape dough into 1-inch balls. Roll in sugar. Place 2-inches apart onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until top is cracked and set.
Immediately press 1 cherry chocolate kiss into each cookie. Remove to cooling racks. Cool completely or until chocolate is set (about 1 hour). Store between sheets of waxed paper in container with tight fitting lid for up to 5 days.
Notes:
. The dough may also be rolled in powdered sugar for a frosty white crinkled effect.
. Increase chopped dried cherries to ½ cup for extra cherry flavor.
I found that if I dipped my fingers in water before shaping each cookie, dough didn't stick to hands as much.
