Ingredients

• 1 1/2 cups All-Purpose Flour, spooned and leveled
• 1/2 cup Cocoa Powder
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Sea Salt
• 3/4 cup Unsalted Butter, softened
• 3/4 cup Light Brown Sugar, packed
• 1/4 cup Granulated White Sugar
• 2 Egg Yolks, room temperature
• 1 1/2 teaspoons Vanilla Extract

Choclate Cherry Ganache

• 5 ounces Chocolate, chopped
• 1/4 cups + 2 tablespoons Heavy Cream
• 1/4 cup Cherry Preserves

Directions

1. In a medium mixing bowl, whisk the flour, cocoa powder, salt and baking powder together; set aside the flour mixture
2. In a large bowl, cream the butter, brown sugar, and granulated white sugar together with an electric mixer on high speed
3. Add in the egg yolks and vanilla and mix on medium speed until light and fluffy, about 1-2 minutes
4. Add the dry ingredients to the wet ingredients; mix on low speed just until combined
5. Scoop the dough in portions with a tablespoon-size cookie scoop and roll into balls; after rolling into a ball, press each with a 1/4 tsp to make an indent; chill the dough for one hour
6. Preheat the oven to 350 degrees
7. Arrange cookies on parchment paper lined baking sheet
8. Bake the cookies for 9-11 minutes
9. Once the cookies are straight out of the oven lightly press down on the centers again with a ¼ tsp
10. Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to completely cool

Chocolate Cherry Ganache

1. Add the chopped chocolate to a medium bowl; heat the heavy cream in a small saucepan just until it’s about to boil, then pour it over the chocolate. Stir to combine together
2. Add in the cherry preserves and mix together
3. Fill the center of each cookie with about 1 teaspoon of ganache or more
4. Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set