When fresh cherries aren't available you can use maraschino cherries instead, making it possible to offer this a terrific cookie anytime of the year! Makes a great holiday cookie, too!

Cherry Bonbon Cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 cup soft butter or margarine
1 cup granulated sugar
1 1/2 teaspoon baking powder
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cherry flavoring (optional)
48 sweet fresh cherries, pitted
1 (6-ounce) package semisweet chocolate chips (1 cup)
1/2 cup sweetened condensed milk

1. Combine flour and cocoa; set aside.
2. With electric mixer, beat butter, sugar and baking powder until blended. Add egg, vanilla and cherry flavoring; beat until well combined. Gradually beat in flour mixture.
3. Shape dough into 1-inch balls; place 1/2 -inch apart on ungreased baking sheet. Press down center of each ball with thumb to create a small hollow; fill each center with a cherry.
4. Heat oven to 350°F (175°C).
5. In small pan over low heat, combine chocolate chips and condensed milk; heat until chocolate is melted. Spoon about 1 teaspoon chocolate mixture over each cherry, spreading to cover cherry.
6. Bake 10 to 12 minutes or until done. Remove to wire racks and cool.

Makes 48 cookies.

Recipe provided courtesy Washington State Fruit Commission