Cherry Chocolate Cookies

Ingredients

 * 2/3 	cup  	Butter or margarine, softened
 * 3/4 	cup 	Sugar
 * 1 		Egg
 * 1 1/2 	tsp 	Vanilla extract
 * 1 2/3 	cups 	All-purpose flour
 * 1/3 	cup 	HERSHEY'S Cocoa
 * 1/4 	tsp 	Baking powder
 * 1/4 	tsp 	Baking soda
 * 1/8 	tsp 	Salt
 * 18 		Maraschino cherries, well-drained and halved
 * CHOCOLATE GLAZE (recipe follows)

Directions
Heat oven to 350°F. Beat butter, sugar, egg and vanilla in large bowl until fluffy.  Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture (dough will be stiff).  Shape dough into 1-inch balls. Place about 1-inch apart on ungreased cookie sheet.  Press cherry half into center of each ball. Bake 8 to 10 minutes or until almost set.  Remove from cookie sheet to wire rack.  Cool completely. Prepare CHOCOLATE GLAZE.  Frost each cookie, leaving top of cherry showing.
 * About 2-1/2 dozen cookies.

PECAN CHOCOLATE COOKIES
Prepare cookies as directed omitting cherries.  Bake and glaze as directed.  Top each cookie with pecan half.

CHOCOLATE GLAZE
Combine 2 tablespoons sugar and 2 tablespoons water in small saucepan.  Cook over medium heat, stirring constantly, until mixture boils and sugar is dissolved.  Remove from heat; immediately add 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips, stirring until melted.  Cool until glaze is of spreading consistency.
 * About 1/2 cup glaze.