Cherry-Chocolate Volcano Cookies

Ingredients

• 0.8 cup brown sugar packed
• 0.3 cup butter divided softened
• 0.3 tsp calumet baking powder 
• 2  eggs 
• 0.7 cup flour 
• 0.8 cup maraschino cherries divided drained
• 2 Tbsp maraschino cherry liquid 
• 0.5 cup planters cocktail peanuts chopped
• 12 oz baker's semi-sweet chocolate divided

Equipment

• baking sheet
• oven

Directions

1. Reserve 7 cherries; chop remaining cherries. Melt 8 oz. chocolate as directed on package.
2. Add 1/4 cup butter; stir until melted. Stir in sugar and eggs.
3. Add flour and baking powder; mix well. Stir in nuts and chopped cherries. Refrigerate 1 hour.
4. Heat oven to 350F. Drop rounded tablespoons of dough, 2 inches apart, onto pachment-covered baking sheets.
5. Bake 12 to 14 min. or until cookies are soft to the touch but tops are still slightly shiny. Cool on baking sheets 1 min.
6. Remove to wire racks; cool completely.
7. Melt remaining chocolate; mix with remaining butter and cherry liquid until blended.
8. Quarter reserved whole cherries.
9. Spread 1 tsp. chocolate glaze over each cookie; top with cherry piece.