• Preheat oven to 350ºF. In a bowl combine flour, cocoa powder, baking soda, baking powder and salt; set aside.
• In a mixing bowl, beat butter and sugar with electric mixer on medium-high for one minute. Beat in egg and vanilla for 2 minutes. Gradually mix in dry ingredients over 3 additions.
• Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on a parchment-lined baking sheet. Press your thumb into the centre of each ball to make a well. Place a cherry (or half cherry) in the well. Bake for 10-12 minutes until the edges are firm. Transfer to rack to fully cool.

To make icing:

• Heat chocolate chips with butter in microwave on high for 30 second increments, stirring, until melted. Add 3 Tbsp of reserved cherry juice and stir until smooth. Add additional juice if needed to get to a ‘drizzle’ consistency. Spoon or pipe over cooled cookies. Let the chocolate dry
• before storing. Makes 35-40 cookies.