1/2 cup butter (Or B&V Butter Olive Oil-the conversion is 3 Tbsp. for every ¼ cup)
1 cup sugar
1 large egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
48 Woodford Reserve Bourbon Cherries, blotted dry
FROSTING: 1 cup (6 ounces) semisweet chocolate chips 1/2 cup sweetened condensed milk 1 to 3 teaspoons B&V Black Cherry Dark Balsamic Vinegar In a bowl, cream together olive oil (or butter) and sugar until fluffy; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1 in. round, and place on ungreased baking sheets. Push one cherry halfway into each ball. For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly.
Remove from the heat; add Black Cherry Dark Balsamic and stir until smooth. Bake at 350° for 10-12 minutes. Spoon 1 teaspoon of frosting over each cherry while the cookie is still warm. Cool on wire racks.