Chocolate Cherry Pocket Cookies Recipe

How to Make Chocolate Cherry Pocket Cookies

1. In a large bowl, cream together the softened butter and cream cheese using an electric mixer on medium-high speed for 30 seconds until light and fluffy.
2. Add the powdered sugar, cocoa powder, baking powder, baking soda, and salt. Beat until well combined.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Gradually add 2 cups of the flour, beating until just combined.
5. Stir in the remaining 1 cup of flour until a soft dough forms.
6. Divide the dough in half.
7. Cover and chill the dough for at least 2 hours, or until firm enough to handle.
8. Meanwhile, prepare the cherry filling: In a small bowl, gently combine the cherry preserves and chopped dried cherries.
9. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
10. On a lightly floured surface, roll out each half of the dough to about ⅛ inch thickness.
11. Use a 3-inch scalloped or plain round cookie cutter to cut out the dough.
12. Place the cutouts about ½ inch apart on the prepared baking sheets.
13. Spoon about 1 teaspoon of the cherry filling onto the center of each cookie cutout.
14. Brush the edges of each cutout with water.
15. Fold each cutout in half over the filling, pressing the edges gently to seal.
16. Bake for 8-9 minutes, or until the edges are firm and lightly browned.
17. Carefully transfer the cookies to a wire rack to cool completely.
18. While cookies cool, prepare the chocolate drizzle: In a heavy small saucepan, combine the chopped chocolate and shortening.
19. Heat over low heat, stirring constantly, until the chocolate is melted and smooth.
20. Transfer the melted chocolate to a resealable plastic bag. Snip a small corner off the bag.
21. Drizzle the melted chocolate over the cooled cookies.
22. Let the chocolate set completely before serving and enjoying your delicious Chocolate Cherry Pocket Cookies!