Maraschino Chocolate Thumbprint Cookies
2 jars (10 ounces each) maraschino cherries without stems
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla
1 cup semi-sweet chocolate chips
2 tablespoons milk
Non-stick baking spray
   Drain maraschino cherries, reserving 1 teaspoon juice. Combine flour, cocoa, salt and baking powder in a large mixing bowl; mix well.
   Put butter and sugar in medium bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well blended. Add egg and vanilla; mix well. Add flour mixture; mix well.
   Put chocolate chips and milk in a small saucepan. Stir constantly over low heat until chocolate melts. Stir in reserved maraschino cherry juice. Let cool slightly.
   Shape dough into 1-inch balls. Place on baking pan prepared with non-stick baking spray. Push in centers with thumb and spoon one teaspoon of the chocolate mixture into each thumbprint and top with a cherry.
Bake at 350 degrees for 10 to 12 minutes, or until cookies are firm. Let cool completely. Store in an airtight container. Makes about 3 dozen.