Preheat the oven to 350.

Grease two cookie sheets or line with parchment paper.

Cream the butter and sugars with a hand mixer until light and fluffy.

Add the vanilla and egg and mix until combined.

In a separate bowl mix the cocoa, flour, salt, baking powder and baking soda.

Add the dry ingredients to the wet in three stages, mixing until combined after each addition.

Dough will be very thick.

Pinch off enough dough to make 1-inch balls, spaced about 2 inches apart.

Using your thumb, gently make an indentation in the center of the ball large enough to hold a cherry. Repeat with all balls.

Bake 10-11 minutes until puffed and spread slightly.

Allow to cool on cookie sheets 5 minutes, then transfer to wire racks to cool completely.

While they are cooling, melt the chocolate chips, milk and cherry juice in a bowl set over a pot of simmering water.

Make sure the bowl does not sit in or touch the water.

Stir until smooth and melted.

Spoon chocolate over the cookies or cool slightly and use a sandwich bag to pipe lines onto the cookies.