Mexican Chocolate Cherry Rounds Recipe

Indulge in these festive Mexican Chocolate Cherry Rounds! Rich, dark chocolate cookies get a spicy kick from cinnamon, cloves, and a hint of cayenne pepper. These melt-in-your-mouth treats are perfect for Christmas gatherings or any special occasion. Easily swap cherries for blanched almonds or pistachios for a delightful twist. Get ready for a flavor explosion that will leave everyone wanting more!

Prep Time 120 mins
Cook Time 160 mins
Calories 151.7 kcal
Protein 4g
Rating 5.0 (2 Reviews)
Mexican Chocolate Cherry Rounds 39

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mexican Chocolate Cherry Rounds

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How to Make Mexican Chocolate Cherry Rounds

  1. Melt 6 ounces of bittersweet chocolate in a double boiler over simmering water until smooth and glossy. Set aside to cool.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon cayenne pepper, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  3. In a large bowl, cream together 1 3/4 cups (350g) granulated sugar and 1 cup (2 sticks) unsalted butter until light and fluffy.
  4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and the cooled melted chocolate.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Cover the bowl and chill the dough in the refrigerator for at least 2 hours, or until firm.
  7. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  8. Place 1/2 cup powdered sugar in a shallow dish.
  9. Roll the chilled dough into 1-inch balls.
  10. Roll each ball in the powdered sugar to coat, shaking off any excess.
  11. Arrange the cookies on the prepared baking sheets, leaving 1 1/2 inches between each cookie.
  12. Gently press one cherry half into the center of each cookie.
  13. Bake for 10-12 minutes, or until the edges are set and the cookies are slightly puffed and cracked.
  14. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

57g

Fat

19g

Carbs

7g