How to make CHOCOLATE CHERRY COOKIES:

• Mix the soft, room temperature butter with the sugar until creamy for about 10 minutes.
• Add the eggs, one at a time, and the vanilla extract, then continue mixing until smooth. Turn off the mixer.
• Mix the flour with the almond flour, cocoa, salt, baking powder, and baking soda.
• Spoon the dry ingredients over the buttercream and fold in with a spoon.
• The mixture will be slightly soft and sticky but will harden in the refrigerator.
• Wrap the dough in cling film and refrigerate for 1-2 hours.
• Preheat the oven to 180 degrees Celsius (355 Fahrenheit). Line a large baking tray with baking paper.
• Remove the dough from the fridge and shape into walnut-sized balls.
• Flatten each ball between the palms and make a depression in the middle.
• In the hollow, put a teaspoon of cherry jam, or any other jam you prefer.
• Place the cookies on the baking tray leaving 2-3 cm (0.8 to 1.2 inch) space between them.
• Bake the cookies for 15-20 minutes until they change colour slightly. Remove and place on a cooling rack to cool.
• In the meantime, melt the milk chocolate with the butter in a bain marie.
• Once the cookies have cooled, decorate with the chocolate and butter icing.
• They are great, soft, aromatic, and full of chocolate. Enjoy!