Chocolate Cherry Cheesecake Cookies

I made these cookies this week for a luncheon at school. I think the pink frosting peeking out from under the chocolate looks perfect for a valentine treat. I based them on a recipe in the September/October AAA Magazine. I liked them, but I think next time I would change a few things. Perhaps a different chocolate cookie on the bottom - I thought this one tasted a bit flat. And I would adjust the frosting a bit so the taste of the cream cheese came through a little more.

Chocolate Cherry Cheesecake Cookies

1/2 cup butter
1 cup sugar
2 eggs
1 1/2 tsp vanilla
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

1. Cream the butter, sugar, eggs, and vanilla in a large mixing bowl.
2. Slowly sift in flour, cocoa, salt, baking powder, and baking soda. Beat until combined.
3. With a spoon, drop onto an ungreased baking sheet. (It is helpful to bake these on a silpat or on parchment paper.) Flatten the cookies with a glass that has been dipped into sugar.
4. Bake for 350 for 8 - 10 minutes. Cool.

Cream Cheese Frosting: Mix 4 ounces of softened cream cheese with 1 1/2 cups sifted powdered sugar and 1 teaspoon almond extract until smooth. Blend in 8 ounces maraschino cherries that have been chopped and drained. (Add more powdered sugar if the frosting seems soupy.) Chill the frosting. Spread one spoonful of frosting on the top of each cookie. Chill for a half hour to help the frosting become firm.

Chocolate Topping: On low heat, melt 1/2 cup butter with 1 cup semi-sweet or milk chocolate. Stir to blend. Add a bit of water if it seems too stiff to spread on top of the frosting.

Store in the refrigerator. Makes about 2 dozen.