Ingredients

Cookies

• 12 CherryMan maraschino cherries
• ¾ c brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 & 1/3 c all purpose flour
• ¼ c cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• Chocolate bar to grate for decoration (optional)

Frosting

• 3½ c powdered sugar
• ½ c room temp butter
• 5 tbsp heavy whipping cream
• 1 tsp vanilla extract

Directions

1. In a large bowl, mix the butter and brown sugar together with an electric mixer until well incorporated. Add the egg and vanilla and mix again.

2. In a seperate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until combined. The batter will be very thick. 

3. Using a cookie scoop, place the dough balls to a baking sheet lined with parchment paper. Using the bottom of a pint glass or something similar, push down the cookies until they are about a half inch thick. 

4. Bake at 350° for 9-11 minutes. 

5. While baking, cut your cherries in half and let them sit (cut down) on a paper towel to remove the excess liquid.

6. Let the cookies cool completely on wire racks before continuing the decorations. 

7. For the frosting, whip the butter and cream together until smooth. Add the vanilla and while whipping; gradually add the powdered sugar a half cup at a time.

8. Transfer the frosting to a piping bag with decorative tip, or use a plastic bag with the corner snipped off. Pipe a ring around the top of the cookie and add a dollop to the middle for the cherry to stick to. 

9. Place a cherry half in the middle of the cookie.

10.  Optional: Using a zester or a small kitchen grater, shave a chocolate bar over the frosting for a delicate sprinkle look. Chocolate sprinkles would work great also.