Ingredients – 1/2 cup butter softened – 3/4 cups white granulated sugar – 1/4 cup brown sugar – 1 egg – 1 tsp vanilla extract – 1-1/2 cups all-purpose flour – 1/2 cup unsweetened cocoa powder – 1/2 teaspoon baking soda – 1/2 teaspoon baking powder – 1/4 teaspoon salt – 21 ounce can cherry pie filling Glaze (optional) – 1 cup semi-sweet chocolate chips – 2 tablespoons butter
Directions – Preheat oven to 350 degrees. – In a large bowl, cream together butter and sugars until it becomes light and fluffy. Mix in egg and vanilla. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add dry ingredients to wet ingredients and mix until blended. Scoop dough using a tablespoon or cookie scoop and roll into balls around 1 inch in diameter. Place on ungreased or parchment paper-lined cookie sheet. Using your thumb, press down in the center of the ball to make an indentation. Add one cherry and pie filling to fill each of the indentations on the cookie dough. – Bake for 8-9 minutes or until the cookie is just cooked through. Allow to cool on a cookie sheet for 5 minutes before removing to a cooling rack to finish cooling.