Chocolate Cherry Blossoms

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.

Almond-Raspberry Thumbprints

1 ½ cups blanched slivered almonds
1 cup butter, softened
¾ cup sugar
½ teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
¼ cup seedless raspberry jam (can substitute another flavor of jam)

Heat oven to 350°. Place almonds on a jelly-roll pan and bake until golden but not brown, about 5 minutes. Cool. Pulse the almonds in a food processor until finely chopped. Beat the butter, sugar and almond extract in a large mixing bowl at medium speed until light and fluffy. Beat in chopped almonds. Reduce speed to low, and beat in the flour and salt just until combined.

Shape dough into 1-inch balls. Place the balls 2 inches apart on ungreased cookie sheets. With your index finger, press down the center of each ball to make a deep well. Bake 6 minutes. Remove from oven and carefully re-press fingerprint. Spoon about ¼ teaspoon jam into each indentation. Return to oven and bake until edges are golden, about 6 to 8 minutes more. Leave on cookie sheet for one or two minutes or cookies will fall apart. Transfer cookies to a wire rack to cool. Repeat with remaining dough and jam.

Makes about 4 dozen.