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Combine flour, cocoa, salt, baking powder, and baking soda in a medium bowl. Add ½ cup dry mixture to butter mixture at a time. Blending after each addition just until combined and scraping the side of the mixer bowl as needed. Add vanilla and 2 teaspoons of cherry juice and mix just until combined. Remove bowl from mixer and refrigerate for 30 minutes
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Butter hands and roll dough into 1-inch balls. Place on a cookie sheet covered with parchment paper. Using your thumb, press a small indentation in the center of each cookie and place a maraschino cherry in the hole.
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Bake for 10 minutes.
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Melt chocolate chips and sweetened condensed milk on low. When melted, add 1 tablespoon of cherry juice. Drizzle over cooled cookies.
- Cover baking sheets with silicone mats or parchment paper.
- Use your thumb to press a small indentation in the cookie before baking. You want the cherry to be very prominent, so just a slight impression to get the cherry to cradle on the top of the cookie.
- The fudge topping is semi-soft, so serve in a single layer.
- Store in a single layer in an airtight container at room temperature for up to 3 days in the refrigerator for up to 6 days.
Calories: 104kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 64mg | Potassium: 78mg | Fiber: 1g | Sugar: 9g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
