Mexican Chocolate-Cherry Rounds

Rich chocolate cookies get some Mexican flair when spiced up with cinnamon, cloves and cayenne pepper. Blanched almonds or pistachios can be used instead of cherries. I make these every year for Christmas and they're always a hit. Prep time includes chilling

• Ready In: 2 hrs 40 mins
• Serves: 30
• Yields: 2 cookies

Ingredients

• 6  ounces  unsweetened chocolate, chopped
• 2  cups all-purpose flour
• 2  tablespoons all-purpose flour
• 1  tablespoon ground cinnamon
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon ground cloves
• 1 3⁄4 cups sugar
• 1⁄2 cup unsalted butter, room temperature
• 3  large eggs
• 1  teaspoon vanilla extract
• 2⁄3 cup powdered sugar
• 60  candied cherries, halves

Directions

1. Stir chocolate in top of double boiler over simmering water until smooth; cool.
2. Combine flour and next 5 ingredients in medium bowl.
3. Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light.
4. Beat in eggs 1 at a time, then vanilla and chocolate.
5. Gradually add dry ingredients, beating just until combined.
6. Chill dough until firm, about 2 hours.
7. Preheat oven to 350°F.
8. Lightly butter 2 large baking sheets.
9. Place powdered sugar in shallow pan.
10. Form dough into 1-inch balls.
11. Roll each ball in sugar to coat; shake off excess sugar.
12. Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart.
13. Press 1 cherry half into center of each cookie.
14. Bake until cookies puff and crack but are still soft, about 10 minutes.
15. Transfer cookies to rack and cool completely.
16. (Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.).