1 cup (2 sticks) plus 1 tablespoon butter, at room temperature, divided
2 cups granulated sugar
2 teaspoons vanilla
3 cups all-purpose flour
1 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup dark chocolate chips
1/4 cup heavy whipping cream
24 maraschino cherries, well drained, and patted dry
Preheat oven to 350°F and grease or line a baking sheet with parchment paper.
In a large mixing bowl, cream together the 1 cup butter and sugar with an electric mixer until light and fluffy. Mix in eggs, one at a time. Add vanilla and mix until combined.
Add cocoa powder, salt, baking soda, baking powder, and flour. Stir to combine.
Roll dough into 24 1 1/2-inch balls. Place 1 inch apart on baking sheet. Bake until edges are set, 10-12 minutes.
Remove from oven and using the back of a round metal teaspoon, make a 1-inch indentation in the center of each cookie. Let cool 1 minute on baking sheet before moving to a wire rack to cool completely.
In a microwaveable bowl, microwave the chocolate chips, whipping cream, and 1 tablespoon butter on high until melted, stirring every thirty seconds.
Spoon a heaping teaspoonful melted chocolate into each cookie indentation. Top each indentation with a cherry.
Let rest until filling has set, about 30 minutes. Enjoy!