3 (1-ounce) squares unsweetened baking chocolate
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/3 cup dried cherries, chopped
1/3 cup sugar
1 (11-ounce) bag (60) cherry cordial crème chocolate kisses, unwrapped*
Heat oven to 300°F.
Place unsweetened chocolate in bowl. Microwave, stirring every 30 seconds, 1-1 1/2 minutes or until melted. Add butter; stir until butter is melted. Cool 10 minutes.
Combine melted chocolate mixture, 1 1/2 cups sugar, 3/4 cup flour, eggs and baking powder in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add remaining 3/4 cup flour and dried cherries; beat at low speed just until well mixed.
Place 1/3 cup sugar in another bowl. Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 10-12 minutes or until top is cracked and set.
Press 1 cherry chocolate kiss immediately into each cookie. Remove to cooling rack. Cool completely or about 1 hour until chocolate is set. Store between sheets of waxed paper in container with tight-fitting lid for up to 5 days.
*Substitute your favorite variety of chocolate kiss-shaped candy.
- The cookie dough may also be rolled in powdered sugar for a frosty white crinkled effect.
- Increase chopped dried cherries to 1/2 cup for extra cherry flavor.