48maraschino cherries with stemsdrained and patted dry
1cupminiature semisweet chocolate chips
Preheat oven to 375 degrees. In a large bowl, beat butter and sugar until blended. Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and cocoa. Slowly beat into the creamed mixture. Stir in coconut, cherries and chocolate chips.
Shape the dough into 48 balls, about 1 1/4 inch. Place 2 inches apart and press a deep indentation with the end of a wooden handle. Bake for 9-11 minutes or until set and the bottoms are lightly browned. Cool completely.
Fill each cookie with 3/4 teaspoon vanilla frosting. Top with the cherries. To make the chocolate drizzle, melt chocolate chips and shortening in a microwave safe bowl. Melt 30 seconds at a time and stir until smooth. Drizzle over the cookies.