Cracked cookies with chocolate and cherries

Ingredients:

• 1 and 3/4 cups premium flour
• 3/4 tsp baking powder
• 1/4 teaspoon salt
• 110 g unsalted butter, room temperature
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 1/3 cup cherry jam or preserves
• 0.5 tsp vanilla extract
• 0.5 tsp almond extract
• 1 teaspoon red food coloring
• 0.5 cups finely chopped semisweet chocolate (about 85 g)
• 1/3 cup dried cherries, coarsely chopped
• 0.5 cup powdered sugar

Preparation:

1. In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter with 1/2 cup granulated sugar and the brown sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes.
2. Beat in the egg, then beat in the cherry jam, both extracts, and food coloring. Reduce the mixer speed to low and mix in the flour mixture. Knead until a smooth dough forms.
3. Stir in the chocolate and dried cherries with a wooden spoon. Cover the dough and refrigerate until firm, at least 1 hour or overnight.
4. Position oven racks in the upper and lower thirds of the oven; preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
5. Place the remaining 1/2 cup sugar in a medium bowl and sift the powdered sugar into a separate bowl. Scoop 1 tablespoon of dough into balls, roll each ball in granulated sugar, then in powdered sugar; shake off any excess. Place on prepared baking sheets, spacing them 2 inches apart.
6. Bake, rotating the baking sheets halfway through, until the cookies are cracked and dry on top, about 15 minutes.
7. Let cool on the baking sheets for 3 minutes, then transfer to wire racks to cool completely.