Ingredients:

• ½ cup (1 stick) butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 ½ cups all-purpose flour
• ½ cup Cocoa Powder
• ½ tsp salt
• ¼ tsp baking soda
• ¼ tsp baking powder
• 1 cup maraschino cherries, chopped
• 24 Milk Chocolate Blossoms

Instructions:

1. Preheat the oven to 350º F. Line a baking sheet with a silicone baking mat or parchment paper.
2. In large bowl, cream together the butter and granulated sugar until fluffy, about 2-3 minutes. Add in egg, vanilla extract, and almond extract and mix again, about 1 minute.
3. In a small bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Add dry ingredients to wet ingredients and mix on low speed until fully incorporated, about 2 minutes. Fold in chopped maraschino cherries.
4. Use a cookie scoop to form 1 inch dough balls and place them 3 inches apart on lined baking sheet.
5. Bake for 10-12 minutes or until centers of cookies look puffy. Allow to rest on the baking sheet for 5 minutes before pressing one Milk Chocolate Blossom into the center of each cookie. Move to wire rack to finish cooling.