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Chocolate Cherry Rounds

6 oz unsweetened chocolate
2 cups + 2 T all purpose flour
1T ground cinnamon
2t baking powder
1t salt
1/4 t cayenne pepper
1/4t ground cloves
1 3/4 cups sugar
1/2 cup (1 stick) margarine at room temperature
3 large eggs
1t vanilla
2/3 cup powered sugar
50-60 tart cherry halves or almond chunks

Chop chocolate and melt in top of double boiler until smooth. Cool.
Combine flour and next five ingredients in medium bowl. Using
electric mixer, beat 1 3/4 cups sugar and margarine in large bowl
until light. Beat in eggs, 1 at a time, then vanilla and chocolate.
Gradually add dry ingredients, mixing until combined. Chill dough
until firm, about 2 hrs in refrigerator, 1 hr in freezer. Preheat
oven to 350. But parchment paper on 2 cookie sheets. Place powered
sugar in shallow pan. Form dough into less than 1 inch balls, and
roll each in sugar to lightly coat. Arrange cookies on baking
sheets, spacing 1 1/2 inches apart. Press one cherry half into
center of each cookie. Bake until cookies puff and crack, 12-18
minutes. Cool. Cookies will be crisp first day, brownie-like second


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