Preheat oven to 350. Drain cherries, reserving juice.

In a large mixing bowl beat butter for 30 seconds on medium to high speed. Add sugar, baking soda, baking powder and salt. Beat until combined, scraping side of bowl to make sure butter is well incorporated. Beat in egg, cocoa powder and vanilla until combined. Lower speed and add flour. Beat until mixer starts to slow down (dough is fairly thick) then use a wooden spoon to stir and combine well.

Shape dough into 1 inch balls, placing them about 2 inches apart on an ungreased cookie sheet. Using the rounded side of a teaspoon measure (or your thumb), make an indentation in the center of each cookie and place your cherries on top.

For frosting, in a small saucepan over low heat combine chocolate and sweetened condensed milk, stirring constantly until chocolate is melted (about 2 minutes). Stir in 4 teaspoons of the reserved cherry juice (or more if you prefer a thinner frosting). Spoon 1 teaspoon of the frosting over each cherry, covering completely.

Bake in the preheated oven about 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute then transfer to a wire rack to cool. Makes about 35-42 cookies.