Ingredients

1 1/2 cups butter, softened
1 cup sugar
1 egg
1/4 tsp. almond extract
4 oz. bittersweet chocolate, melted and cooled
2 1/2 cups all-purpose flour
2 tsp. cinnamon
10 oz. maraschino cherries, cut in half

Instructions

In a large bowl, cream butter and sugar together until light and fluffy. Add egg and almond extract; mix well.
Add bittersweet chocolate and blend to combine. Add flour and cinnamon; mix until well blended.
Form dough into a ball, wrap in plastic and chill for 30 min.
Preheat oven to 350ºF.
Roll dough into 1-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper. Press thumb in center of each cookie and place half a cherry in each depression.
Bake for 15 to 17 min. Cool completely.

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