Chocolate Cherry Pockets

Written by on in Cookies

These Chocolate Cherry Pocket cookies are a tender chocolate cookie that is filled with sweet cherry preserves then drizzled with bittersweet chocolate and sprinkled with sliced almonds. The perfect cookie to add to you holiday table.

Chocolate Cherry Pockets

Ingredients:

  • 1/2 Cup (1 stick) unsalted butter, softened
  • 3 oz. Cream cheese, softened
  • 1 1/2 Cups powdered sugar
  • 1/3 Cup unsweetened cocoa powder
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1 Egg
  • 1 Teaspoon pure vanilla extract
  • 1 3/4 Cup all purpose flour
  • 1/2 Cup cherry preserves
  • 2 Tablespoons dried cherries diced
  • 1 Teaspoon brandy
  • 4 oz. Bittersweet chocolate
  • Sliced almonds

Instructions:

  1. To the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium speed for 30 seconds. Add powdered sugar, cocoa powder, baking powder, baking soda and salt, beat until combined. Beat in the egg and pure vanilla extract. Add the flour and beat until combined. Divide dough into two portions and wrap each portion in plastic wrap and chill in the refrigerator for 2 hours or until easy to handle.
  2. Meanwhile, for the cherry filling, stir together the cherry preserves, diced dried cherries and the brandy
  3. Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side. On a lightly floured surface, roll each half of the dough to an 1/8” thickness. Cut dough using a 3” round cutter. Place cutouts 1/2” apart on the prepared cookie sheet. Spoon 1 teaspoon of cherry filling onto the center of each circular cutout. Brush the edges of the cutouts with water. Fold each cutout in half over the filling. Using your fingers, gently press edges to seal. Place in preheated oven and bake for 8 to 9 minutes or until the edges are firm. Remove from oven and transfer cookies to a wire rack to cool.
  4. In a medium bowl placed over simmering water over medium heat, add the bittersweet chocolate and stir until chocolate is melted. Spoon chocolate into a piping bag. Snip the tip of the bag and drizzle the chocolate over the cooled cookies. Sprinkle with sliced almonds and let stand until chocolate sets.
  5. To store, place in an air tight container for up to 5 days. For longer storage, place cookies in a large zip lock bag layered between wax paper for up to 3 months.
  6. Enjoy.