Mexican Chocolate Cherry Rounds
"This is a recipe from the December 1996 issue of Bon Appetit. It was used by Spice House staffer and pastry cook Ashley Gelsomin for an event in 2008 at The Spice House...."
INGREDIENTS
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6 ounces unsweetened chocolate, chopped
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2 cups plus 2 tablespoons all purpose flour
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1 tablespoon ground cinnamon
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2 teaspoons baking powder
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1 teaspoon salt
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1/4 teaspoon cayenne pepper
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1/4 teaspoon ground cloves
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1 3/4 cups sugar
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1/2 cup (1 stick) unsalted butter, room temperature
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3 large eggs
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1 teaspoon vanilla extract
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2/3 cup powdered sugar
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About 60 candied cherry halves (enough for each cookie)
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