Chocolate-Cherry Pockets...

The sweet cherry filling will make everyone reach for seconds.
Preheat oven to 375 F.
1/2 cup butter, softened
1  3-ounce package cream cheese, softened
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup cherry preserves
2 tablespoons snipped dried cherries
1 teaspoon brandy {optional}
4 ounces bittersweet or semisweet chocolate, chopped
2 teaspoons shortening
In a large mixing bowl beat butter and cream cheese with electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking powder, soda, and salt; beat until combined. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.
For cherry filling, in a small bowl stir together cherry preserves, dried cherries, and if desired, brandy.
Preheat oven to 375 F.
Line two cookie sheets with foil, set aside. On a lightly floured surface, roll half the dough at a time until about 1/8 inch thick. Cut dough using a 3-inch scalloped or plain round cutter. Place cutouts 1/2-inch apart on prepared cookie sheets. Spoon a scant 1 teaspoon of the cherry filling on to the center of each cutout. Brush edges with water. Fold each cutout in half over filling. Using your fingers, gently press edges to seal.
Bake for 8 to 9 minutes or until edges are firm. Transfer to wire racks set over waxed paper and let cool.

In a heavy small saucepan combine chocolate and shortening, stir over low heat until mixture is melted. Cool slightly. Spoon chocolate mixture into a heavy resealable plastic bag. Snip a small corner off bag; drizzle chocolate over cookies. Let stand until chocolate sets. Makes about 30 cookies.