Instructions

• Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet by greasing it or lining it with parchment paper.
• In a large mixing bowl, cream 1 cup butter (room temperature) and 2 cups white sugar together until light and fluffy.
• Add 2 eggs, one at a time, mixing well after each addition. Add 2 teaspoons vanilla extract and mix until combined.
• In a separate bowl, combine 3 cups flour, 1 cup unsweetened cocoa powder, ½ teaspoon salt, ½ teaspoon baking soda, and ½ teaspoon baking powder.
• Gradually add the dry ingredients to the butter mixture and mix until just combined and a dough forms.
• Roll the dough into 1 ½-inch balls. Place the balls on the prepared baking sheet.
• Press your thumb (or the back of a small spoon) into the center of each dough ball to create a well for the filling.
• Place two cherries from the 21 ounces cherry pie filling into the well of each cookie.
• Bake at 350 degrees Fahrenheit for 10–12 minutes. Remove from oven and cool on the baking sheet for 2 minutes, then transfer cookies to a wire rack to finish cooling.
• Melt 2 ounces Chocolate Almond Bark (or chocolate melting wafers) according to the package directions. Drizzle the melted chocolate over the cooled cookies.
• Let the chocolate set completely before serving. Store any leftover cookies in an airtight container.