Chocolate Cherry Cookies (Print Version)

# Ingredients:

01 - 1/4 teaspoon sea salt.
02 - 1/2 teaspoon baking powder.
03 - 1/2 cup Dutch-process cocoa powder.
04 - 1 1/2 cups regular flour.
05 - 3/4 cup soft unsalted butter.
06 - 1/4 cup granulated sugar.
07 - 3/4 cup packed light brown sugar.
08 - 1 1/2 teaspoons pure vanilla.
09 - 2 egg yolks at room temperature.
10 - 6 tablespoons of heavy whipping cream.
11 - 5 ounces of dark cherry chocolate, chopped fine.
12 - 1/4 cup cherry jam.

# Instructions:

01 - Combine flour, cocoa, salt, and baking powder. Cream softened butter and sugars, then beat in vanilla and yolks. Mix in dry mix slowly.
02 - Roll 32 small balls from dough, press a thumbprint in each, and chill for an hour before baking.
03 - Set oven to 350°F. Place 8 cookies per sheet, bake for 9-11 minutes. Gently re-indent warm centers and let them cool completely.
04 - Warm cream until hot, pour over chopped chocolate, stir until melted, then mix in cherry jam.
05 - Place the ganache into each indent. Chill cookies in the fridge for 10-15 minutes to set.

# Notes:

01 - Try using Dutch cocoa for the richest taste.
02 - Unfilled cookies freeze well for later.
03 - Press indents again while cookies are still warm.
04 - Store in an airtight container for up to 3 days.

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