• Preheat the oven to 350℉. Prepare two baking sheets by lining them with parchment paper. Set aside.

  ^{*I recommend using parchment paper but you could also use a silpat baking liner or cooking spray.}
• In a small bowl, add the flour, unsweetened cocoa powder, salt, baking powder, and baking soda. Whisk until combined. Set aside. 
  1½ cups all-purpose flour, 1/2 cup unsweetened cocoa powder, ½ teaspoon salt, ½ teaspoon baking powder, ¼ teaspoon baking soda
• In large mixing bowl using an electric mixer, or use the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and sugar until light & fluffy (at least 2-3 minutes). 
  1/2 cup (1 stick) salted butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar
• Add in the egg and vanilla extract, and mix until the ingredients are fully incorporated. 
  1 large egg, 2 teaspoons vanilla extract
• Gradually add the dry ingredients (from the small bowl) into the larger bowl of wet ingredients, mixing on low speed after each addition just until combined. The dough will be thick and slightly sticky. Scrape down the bottom and sides of the bowl and form the dough into a large ball to make it easier to scoop. 
• Use a 1 tablespoon cookie scoop (or measuring spoon) to create cookie balls. Use your hands to roll them into round balls. Place 12 dough balls per cookie sheet. 
• Use a 1/2 teaspoon measuring spoon, or your clean thumb or index finger, to create a small indentation in the center of each cookie dough ball. Place one blotted dry maraschino cherry into the center of each indentation. 
  24 maraschino cherries
• Bake the cookies for 10-12 minutes, until the edges are set and the tops look slightly cracked.
• Remove the cookies from the oven and allow them to cook on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before glazing.

Chocolate Cherry Glaze

• In a small saucepan, over low heat, melt the semisweet chocolate chips and the sweetened condensed milk. Stirring frequently until smooth and glossy.
  1/2 cup semi-sweet chocolate chips, 1/2 cup sweetened condensed milk
• Stir in 1 tablespoon of the maraschino cherry juice. Add up to an additional 1 tablespoon of maraschino cherry juice depending on your preferred consistency. 
  1-2 tablespoons maraschino cherry juice
• Transfer the chocolate cherry glaze to a piping bag with a small tip, a ziplock bag with the corner snipped, or a spoon, and drizzle the chocolate cherry frosting over top each cookie.
• Allow the frosting to set at room temperature for about 10 minutes before serving.