1. Heat oven to 350°F.
2. Beat butter and sugar in large bowl until well blended. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Shape heaping teaspoons of dough into finger shape, each about 1 inch in diameter and 3 inches long; place on ungreased cookie sheet.
3. Bake 7 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with CHOCOLATE GLAZE; sprinkle with chopped nuts and top with candied cherry half, if desired. Makes about 30 cookies.
2 tablespoons butter or margarine
2 tablespoons water
3 tablespoons HERSHEY'S Cocoa
1 cup powdered sugar
1/2 teaspoon vanilla extract
1. Cook butter and water in small saucepan over medium heat, stirring constantly, until mixture boils.
2. Remove from heat; immediately stir in cocoa until well blended. Gradually add powdered sugar and vanilla; beat until smooth. If necessary, add additional water, 1/2 teaspoon at a time, until glaze is of desired consistency. About 1/2 cup glaze.