Cherries are my favorite food. As a child I was drawn to cherry flavored candies. As an adult I love the small window in the summer when cherries are in season. The window is very small though, I feel cherries have the smallest freaking season. Regardless I will confess to eating pounds of fresh cherries during this time.
So when I was deciding on cookies, I knew I had to do cherry cheesecake when I saw it pop up more than three times. I have been on a black forest/chocolate cherry combination kick though. I have a black forest galette planned for the market. So I decided to tweak the recipe and to make them chocolate cherry cheesecake. Plus I also thought back to growing up, when my mother loved some cherry cordial chocolates this time of year. I liked the combination.
Chocolate Cherry Cheesecake Cookies
- 1 cup butter, softened
- 3 ounces cream cheese, softened
- 1 cup coconut sugar
- 1 large egg
- 1 tsp almond extract
- 1½ cups almond flour
- ½ cup cocoa powder
- ½ cup tapioca flour
- ½ tsp salt
- ¼ tsp baking soda
- ½ cup Enjoy Life Chocolate (melted to drizzle on top)
- Sweet cherries, halved
How to Make It: Beat the butter and cream cheese together in a stand up mixer.
Add in the sugar, egg, and vanilla.
Stir together the cocoa powder, tapioca flour, salt, almond flour and baking soda.
Gradually add this to the wet ingredients. Beat until just combined.
Wrap and chill for a few hours.
Preheat oven to 350. Roll dough into 1 inch balls. Press a half cherry into each cookie. Bake for 10 to 12 minutes. Cool for a few before transferring to a wire rack to fully finish cooling.
Drizzle with melted chocolate. Eat and enjoy!