In a medium bowl beat butter with an electric mixer on medium-high speed about 2 minutes or until smooth. Add granulated sugar, beating until creamy. Beat in egg, egg yolk and vanilla until combined. Stir in melted chocolate. Stir in flour. Fold in dried cherries and almonds. Cover and chill dough for 1 hour.Advertisement
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. Shape dough into 1-inch balls. Place balls about 1 inch apart on prepared cookie sheets. Bake for 10 to 12 minutes or until centers are set. Transfer cookies to wire racks; cool completely.
Drizzle Chocolate-Almond Glaze over cooled cookies. Let stand until glaze is set. To store, layer cookies between sheets of waxed paper in an airtight container. Cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
In a small saucepan combine 1/2 ounce sweet baking, bittersweet, or semisweet chocolate and 1 1/2 teaspoons butter. Heat and stir over low heat until melted and smooth. Remove from heat. Stir in 1/2 cup powdered sugar, 1 tablespoon fat-free milk and a dash of almond extract until smooth.
Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking in place of granulated sugar. Follow package directions to use product amount that's equivalent to 3/4 cup granulated sugar. Nutrition analysis per serving: same as below except 81 cal., 11 g carbohydrate. (6 g sugars).
1/2 fat, 1/2 other carbohydrate, 1/2 starch