Cherry Chili Chocolate Cookies

Preheat your oven to 350 degrees.

In a small bowl, whisk flour, baking powder, baking soda, and salt.

If using a stand mixer, use a paddle attachment and beat butter, sugar, and egg.

Mix in cocoa powder, cayenne pepper, and vanilla extract. Add flour mixture and mix until combined.

Roll about a tablespoonful (basically one spoonful) of dough into a ball. Place balls on parchment-paper-lined baking sheets. Once dough has been placed on the baking sheets, poke a hole into the ball until you just about hit the baking sheet. I used the end of a rounded knife handle. Fill each hole with cherry jam.

Pop your jam-filled cookies in the oven and bake for 15 minutes at 350 degrees.

Transfer the baked cookies to a cooling rack.

In a double boiler, melt the chopped chocolate mixing constantly until smooth.

Note: if you can’t find the Lindt Creations (I recommend Cherry & Chili), you could always melt a dark or semi-sweet chocolate of your choice. To make your own cherry and chili flavored chocolate, once the chocolate is melted, add a spoonful of cherry jam and a pinch of chili powder.

Drizzle the melted chocolate over each cookie and leave on the cooling rack for the chocolate to cool.