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2. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture (dough will be stiff). Shape dough into 1-inch balls. Place about 1-inch apart on ungreased cookie sheet. Press cherry half into center of each ball.
3. Bake 8 to 10 minutes or until almost set. Remove from cookie sheet to wire rack. Cool completely. Prepare CHOCOLATE GLAZE. Frost each cookie, leaving top of cherry showing. Makes about 30 cookies.
PECAN CHOCOLATE COOKIES: Prepare cookies as directed omitting cherries. Bake and glaze as directed. Top each cookie with pecan half.
CHOCOLATE GLAZE: Combine 2 tablespoons sugar and 2 tablespoons water in small saucepan. Cook over medium heat, stirring constantly, until mixture boils and sugar is dissolved. Remove from heat; immediately add 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, stirring until melted. Cool until glaze is of spreading consistency. About 1/2 cup glaze.
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