Chocolate Cherry Crackle Cookies

1-1/2 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, melted, cooled to room temperature
3/4 cup cocoa powder, I use Hershey's Special Dark chocolate
3 large eggs
1 teaspoon vanilla
1 cup dried cherries chopped
3/4 cup powdered sugar, for coating


In a large bowl, combine flour, sugar baking powder and salt, mix to combine, set
Scrape melted and cooled butter into a smaller bowl and add cocoa powder, stir until combined well and no lumps remain.  Mix vanilla with eggs, then whisk into cocoa butter mixtures.
Add wet mixture to the flour mixture and mix thoroughly, by hand with a rubber spatula.  The mixture might seem a little dry, but keep mixing, pressing and folding the mixture until it is thoroughly combined, and forms a thick, brownie like mixture.  Fold in cherries.  Cover bowl and refrigerate for at least 30 minutes.
Preheat oven to 350 degrees. Prepare cookies sheets either using a Silpat, Parchment Paper, or lightly spay with non-stick spray.
Pour powdered sugar in a shallow, and stir to remove any lumps.  Using a 2 tablespoon cookie scoop, form dough into balls and then roll in powdered sugar until completely coated.  Place on cookie sheets, 1-1/2 to 2 inches apart.
Bake for 12-14 minutes.  The cookies will spread, puff and crack on the tops.  The longer you bake them the crisper they will be.  Let cool on cookie sheet for 10 minutes before using a spatula to move to a cooling rack to cool completely. Store in a covered container.