Chocolate Covered Cherry Cookies

Ingredients

• 4 oz chocolate white chopped
• 0.3 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.5 cup butter softened
• 30  chocolate-covered peanuts 
• 1  eggs 
• 1.5 cups flour all-purpose
• 1 tablespoon kirsch liqueur 
• 0.3 teaspoon salt 
• 1 cup sugar 
• 0.5 cup cocoa powder unsweetened

Equipment

• bowl
• baking sheet
• baking paper
• oven
• plastic wrap
• hand mixer
• ziploc bags
• microwave

Directions

1. In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy.
2. Add egg and kirsch; beat until blended. On low speed, beat in flour, cocoa, baking powder, baking soda and salt until blended. Wrap dough in plastic wrap; refrigerate 1 hour.
3. Heat oven to 350F. Line cookie sheets with cooking parchment paper. Unwrap dough; shape into 1-inch balls. On cookie sheets, place balls 2 inches apart.
4. Bake 10 to 12 minutes or until set. Immediately press 1 chocolate-covered cherry into center of each cookie. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
5. In small microwavable bowl, microwave white chocolate uncovered on High 1 to 2 minutes or until softened and chocolate can be stirred smooth. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag.
6. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over cookies.
7. Let stand until set.