For these fudgy treats, you spread the frosting on the cookie before baking. Just be sure to use real chocolate (not imitation) because a not-so-real product won't bake properly.

Ingredients:
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup butter or margarine
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
One egg
1-1/2 teaspoons vanilla
48 undrained maraschino cherries (about one 10-ounce jar)
One, 6-ounce package semisweet chocolate pieces
1/2 cup sweetened condensed milk

Directions:
In a mixing bowl combine flour and cocoa; set aside. In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.

Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie. In a small saucepan combine the chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice.

Make-Ahead Tip:
Cover pan and store in the refrigerator up to three days or freeze up to one month.

Bake in 350-degree oven about ten minutes or until done. Remove to wire rack; cool. Cover and store at room temperature up to two days.

Recipe makes 48 cookies.