Why go through the effort of making an entire Black Forest cake when you can make cookies instead?
1 1/2 cups flour
1/2 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter, softened
1 cup sugar
1 1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened condensed milk
1 jars maraschino cherries plus 2 tablespoons juice
Preheat oven to 350˚F. Line 2 baking trays with parchment paper.
Whisk flour, cocoa, baking powder, baking soda and salt in a bowl. Using an electric mixer whip butter and sugar until pale and fluffy. Add egg and vanilla and mix until incorporated. Slowly add in flour mixture and mix until dough forms.
Heat chocolate chips and condensed milk in a saucepan over low heat until melted and smooth. Remove from heat and stir in reserved cherry juice. Cover with foil or pot lid to keep warm.
Working with 2 tablespoons of dough at a time, roll into balls and space them 2 inches apart on the baking sheet. Using your thumb make an indent in the centre and place a cherry into the dent in each cookie. Top with 1 tablespoon of the melted chocolate mixture.
Bake for 10-12 minutes until just set. Let cool on the cookie sheet for 5 minutes and then transfer to a wire rack. Repeat with any remaining dough.