Chocolate Cherry Christmas Cookies (Printer-Friendly)

Rich chocolate cookies layered with cherry compote and velvety ganache for festive treat tables.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour, plus extra for dusting
02 - ½ cup unsweetened cocoa powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - ¾ cup granulated sugar
07 - ½ cup packed light brown sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - ½ teaspoon almond extract

→ Cherry Filling

11 - 1 jar (10 oz) maraschino cherries, drained and chopped
12 - ¼ cup cherry preserves
13 - 1 tablespoon cornstarch
14 - 1 tablespoon Kirsch (optional)

→ Ganache

15 - 4 oz semi-sweet chocolate, finely chopped
16 - ⅓ cup heavy cream
17 - 1 tablespoon unsalted butter

→ Optional Garnishes

18 - White chocolate shavings
19 - Powdered sugar
20 - Sprinkles

# Preparation Steps:

01 - Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
02 - Using a stand mixer or large bowl with a hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed for 3 to 5 minutes until the mixture is light and fluffy.
03 - Add the egg, vanilla extract, and almond extract to the butter mixture and beat until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
05 - Divide the dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for at least 1 to 2 hours to firm.
06 - In a small saucepan over medium heat, combine chopped cherries, cherry preserves, and cornstarch. Stir constantly until the mixture thickens and becomes glossy, about 3 to 5 minutes. If desired, add Kirsch and allow filling to cool completely.
07 - Set oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
08 - On a lightly floured surface, roll chilled dough to ¼ inch thickness. Cut into 2-inch round shapes. For half the cookies, cut a smaller shape from the center to create a window.
09 - Arrange cookies on prepared baking sheets, spacing 1 inch apart. Bake for 8 to 10 minutes. Allow cookies to cool completely on wire racks.
10 - Heat heavy cream in a small saucepan until just simmering. Pour over chopped semi-sweet chocolate and let sit for 1 minute. Stir gently until smooth, then mix in unsalted butter. Allow to cool slightly.
11 - Spread ganache evenly over the bottom side of whole cookies. Add a small spoonful of cherry filling on top. Press a cut-out cookie gently over the filling to create a sandwich.
12 - Optionally, dust sandwiches with powdered sugar or white chocolate shavings, or drizzle with additional ganache and sprinkle decorations as desired.
13 - Refrigerate cookies for 30 minutes to allow ganache to set before serving.

# Additional Suggestions:

01 - Chilling the dough improves texture and prevents excessive spreading during baking.
02 - Ensure the cherry filling is fully cooled before assembly to avoid melting the ganache.

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