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1. Beat butter, sugar, egg and vanilla in large bowl until fluffy.
Stir together flour, baking powder and salt; gradually add to
butter mixture, beating until mixture forms a smooth dough.
Remove 1-1/4 cups dough to medium bowl; blend in cherries,
almond extract and about 6 drops food color.
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2. Stir together cocoa and baking soda. Add with water to
remaining dough; blend until smooth. Divide chocolate dough in
half; roll each half between two sheets of wax paper, forming 12
x 4-1/2-inch rectangle. Remove top sheet of wax paper from
each rectangle. Divide cherry mixture in half; with floured hands,
shape each half into 12-inch roll. Place one roll in center of each
rectangle; wrap chocolate dough around each roll. Wrap each
roll in plastic wrap. Refrigerate about 6 hours.
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3. Heat oven to 350°F. Cut rolls into 1/4-inch thick slices; place
on ungreased cookie sheet.
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4. Bake 7 minutes or until set. Cool 1 minute; remove from
cookie sheet to wire rack. Cool completely. Prepare COCOA
ALMOND GLAZE; garnish cookies with glaze. About 7-1/2
dozen cookies.
COCOA ALMOND GLAZE
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1. Melt butter in small saucepan over low heat. Add cocoa and
water; stir constantly until mixture thickens. Do not boil.
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2. Remove from heat; gradually add powdered sugar and
almond extract, beating with whisk until smooth and of desired
consistency. Add additional water, 1/2 teaspoon at a time, if
needed. About 1/2 cup glaze.
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