S. Bovee - Recipe for Chocolate-Covered Cherry Cookies
From "Better Homes & Gardens Old Fashioned Home Baking"

Chocolate Covered Cherry Cookies

"Cherries soaked in cherry brandy impart a distinct flavor to these cookies.
Or if you prefer, use maraschino cherry juice instead of the brandy."

1 10-ounce jar small maraschino cherries (about 48), drained
2 tablespoons cherry brandy or maraschino cherry juice
1/2 cup margarine or butter
1-1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 egg
1/4 teaspoon baking soda
1/4 teaspon baking powder

Chocolate-Cherry Frosting

In a small bowl lightly toss cherries with cherry brandy or maraschino cherry
juice. Let stand for 30 minutes, stirring once or twice. Then drain well, reserving liquid for cookie dough and frosting.

In a large mixing bowl beat margarine or butter with an electric mixer on medium
to high speed about 30 seconds or till softened.

Add about half of the flour to the margarine. Then add sugar, cocoa powder,egg,
baking soda, baking powder, and 1 teaspoon of the reserved liquid. Beat till
thoroughly combined, scraping sides of bowl occasionally. Beat or stir in the remaining flour.

Shape 1 scant teaspoon of dough around each cherry. Place each ball in a miniature paper or foil bake cup (1 inch in diameter). Place cups 1 inch apart on an ungreased cookie sheet. (Or, omit the bake cups and place the dough balls 1 inch apart on an ungreased cookie sheet.)

Bake in a 350 Degree F. oven for 10 to 12 minutes or till tops look dry. Transfer cookies from cookie sheet to a wire rack. Frost each warm cookie with
1/2 teaspoon frosting. Then cool completely. Makes 48.

Chocolate-Cherry Frosting: In a small heavy saucepan stir together 1/2 cup semisweet chocolate pieces and 1/3 cup sweetened condensed milk. Cook over low heat just till chocolate is melted, stirring occasionally. Stir in 1 to 2 tablespoons of the reserved liquid to make frosting of spreading consistency.
Makes about 1/2 cup.