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Looking for a cherry chocolate cookie recipe that was in the paper last week

Here’s the recipe for Chocolate Covered Cherry Cookies from Patricia Altomare

Chocolate Covered Cherry Cookie
Makes 4 dozen cookies
Ingredients:
11?2 cups all-purpose flour
1?2 cup unsweetened baking cocoa powder
1?4 teaspoon baking powder
1?4 teaspoon baking soda
1?4 teaspoon salt
1?2 cup butter, softened
1 cup sugar
1 egg
11?2 teaspoons vanilla extract
2 10-ounce jars of small maraschino cherries or 48 cherries, blotted dry
1 cup semi-sweet chocolate chips
1?2 cup sweetened condensed milk
1 to 3 teaspoons maraschino cherry juice

Directions for cookies
In a large bowl stir flour, cocoa, baking powder, soda and salt. Set aside.
In a large mixing bowl beat butter with an electric mixer on medium speed until creamy. Add sugar and beat on low speed until fluffy. Add egg and vanilla, beat well.
Gradually add flour mixture to egg mixture, beating on low speed until well blended (batter will be very firm).
Shape dough into 1-inch balls, place 2 inches apart on ungreased cookie sheet. Press down center of each ball with thumb. Drain cherries well, save juice. Press small cherry halfway into center of each cookie.

Directions for frosting
In a small heavy saucepan melt chocolate chips and condensed milk over low heat stirring constantly. Stir in cherry juice, 1 teaspoon at a time, until well flavored and thick. Spoon about 1 teaspoon frosting over each cherry, covering the cherry. (If you need to thin frosting a little, add additional cherry juice one teaspoon at a time.) Frosting will spread over cookie during baking.
Bake 350 degrees for 10 to 12 minutes. Cool on rack.

Here's the recipe from Patricia Altomare of Pat's Kitchen.

Chocolate Covered Cherry Cookie
Makes 4 dozen cookies
Ingredients:
11?2 cups all-purpose flour
1?2 cup unsweetened baking cocoa powder
1?4 teaspoon baking powder
1?4 teaspoon baking soda
1?4 teaspoon salt
1?2 cup butter, softened
1 cup sugar
1 egg
11?2 teaspoons vanilla extract
2 10-ounce jars of small maraschino cherries or 48 cherries, blotted dry
1 cup semi-sweet chocolate chips
1?2 cup sweetened condensed milk
1 to 3 teaspoons maraschino cherry juice

Directions for cookies
In a large bowl stir flour, cocoa, baking powder, soda and salt. Set aside.
In a large mixing bowl beat butter with an electric mixer on medium speed until creamy. Add sugar and beat on low speed until fluffy. Add egg and vanilla, beat well.
Gradually add flour mixture to egg mixture, beating on low speed until well blended (batter will be very firm).
Shape dough into 1-inch balls, place 2 inches apart on ungreased cookie sheet. Press down center of each ball with thumb. Drain cherries well, save juice. Press small cherry halfway into center of each cookie.

Directions for frosting
In a small heavy saucepan melt chocolate chips and condensed milk over low heat stirring constantly. Stir in cherry juice, 1 teaspoon at a time, until well flavored and thick. Spoon about 1 teaspoon frosting over each cherry, covering the cherry. (If you need to thin frosting a little, add additional cherry juice one teaspoon at a time.) Frosting will spread over cookie during baking.
Bake 350 degrees for 10 to 12 minutes. Cool on rack.