Chocolate Cherry Blossom Cookies Recipe

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy for about 1 minute.

Switch the mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed.

With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. 

Turn the mixer on low and slowly beat until a very soft dough is formed, then with the mixer still running on low, add the chopped cherries.

Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm for at least 4 hours (and up to 3 days).

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Shape the cookie dough into balls.

Bake for 11 to 12 minutes or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.

Allow the cookies to cool on the baking sheet for 5 minutes then gently press a Hershey’s Kisses into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate.

Let the Hershey’s Kisses set on the cookies in the freezer/refrigerator for about 15 minutes.

Melt the chocolate in a double boiler or in the microwave, in 20-second increments, stirring after each increment until melted then drizzle to the cookies.