Chocolate cherry cookies directions-

Preheat oven to 375°F. Line a cookie sheet with parchment paper.

In a large bowl, beat butter, shortening, and cream cheese using an electric mixer on medium to high, about 30 seconds or until creamy.

Add brown sugar, cocoa powder, baking powder, salt, cinnamon, and nutmeg, beating until combined. Scrape bowl occasionally.

Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer, stirring in the remaining with a wooden spoon.

Shape dough into 1-inch balls. Roll the cookie in the white sugar and place about one inch apart on the prepared cookie sheet.

Gently make an indentation in each cookie using your thumb.

Spoon about 1/2 teaspoon cherry pie filling into each thumbprint.

Bake in the preheated oven for about 10 minutes, until the edges are set. Cool on the cookie sheet for one minute and remove to a wire rack to cool.

Chocolate glaze directions -

Mix ingredients until a drizzle consistency is reached.

Pour the glaze into a plastic storage bag and clip a tiny hole in the corner.

Drizzle the glaze over the top of the cookies.

Allow to set before storing in an airtight container.