Put the butter and chocolate into a bowl and place either in the microwave or over a Bain marie. Heat until just melted and combined – do not over heat.
Beat together the caster sugar, eggs and vanilla.
Pour butter mix into the sugar mix and combine well.
Sift together the flour and baking powder and add, a bit at a time, to butter mix.
Combine well, stir in the cherries and then cover bowl with clingflm and chill in the fridge for at least 2 hours or overnight.
When you are ready to cook the crinkles, preheat the oven to 180C. Prepare a baking tray: grease or line with greaseproof paper or silicone mat. Roll the chilled dough into 1 inch sized balls. Roll each ball into the icing sugar and place on baking tray about 2 inches apart – do not flatten them.
Bake for 9 – 12 minutes until the tops are cracked. Remove from oven and cool on wire racks.