Directions

1. Pulse until finely ground, about 12 long pulses:
   Dried tart cherries

3. Place in a microwave safe bowl with:
   Kirsch
   Water

6. Cover bowl with plastic wrap and microwave 1 minute. Let cool to room temperature.

7. Place in large bowl and beat until light:
   Unsalted butter, softened
   Confectioners' sugar

10. Add one at a time:
    Eggs
    Vanilla

13. Add and mix until just incorporated:
    Flour
    Dutch process cocoa
    Vanilla extract

17. Stir in cooled cherries until thoroughly incorporated. Wrap dough in plastic wrap and place in refrigerator for 1 to 2 hours. (If dough chills longer, you may need to let it soften slightly before rolling to prevent cracking.) Preheat oven to 350 degrees.

    Roll dough out on a lightly floured counter to 1/4-inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.

    Brush tops lightly with water, then sprinkle with coarse sugar.

    Bake 8 to 10 minutes, until lightly colored.

    Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.

18. To decorate, spread with White Chocolate Ganache, let cool, and drizzle or write with melted semisweet chocolate.
19. Enjoy!