Instructions: Heat oven to 350 degrees. In a medium bowl, combine the flour, cocoa, baking soda, and salt with a whisk; set aside.

With an electric mixer, cream the butter and sugars until well combined; add the eggs and vanilla extract, and mix until well combined. Add the dry ingredients, 1/2 cup at a time, and mix until just incorporated. Do not overmix. Fold in the chocolate and cherries with a wooden spoon.

With a small ice cream scoop, place 1/4 cup balls of dough on a baking sheet lined with a baking mat or parchment paper. Arrange dough in rows of two lightly pressed balls to allow for spreading. Bake 8 to 10 minutes, until puffed and cracked. Allow to cool on a baking sheet for 5 minutes before transferring to a wire cooling rack. (

Makes about 2 dozen 4 inch cookies)

Place a scoop of ice cream on a cookie, and top with a second cookie; serve immediately. Wrap ice-cream sandwiches in waxed paper and freeze if assembling in advance.

This recipe yields 12 servings.

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