Speaking of chocolate and cherries, here is a versatile cookie that Cathy and Matt found. Many wines have an underlying cherry core, like the Bel Bruzzo, Cabernets and Merlot. Often it is appropriate to move the wine along with each course of a dinner and finish with something somewhat sweet. We particularly like the way these tart cherries pull the fruit from Bel Bruzzo.

Prep 35 Minutes, Chill 2-24 Hours, Bake 10-12 Minutes/Batch, Cool: 1 Minute on Sheet + Rack

1/4 C Hot Water
2 tsp instant Coffee crystals
2 Eggs
1 1/2 C Sugar
2/3 C unsweetened cocoa powder
1/2 C melted Butter
1 1/2 tsp Baking Powder
1 1/2 tsp Vanilla extract
1/2 tsp salt
1 1/2 C flour
2/3 C mini semisweet chocolate pieces
2/3 C dried tart cherries, finely chopped
2/3 C powdered Sugar

In a small bowl combine the hot water and coffee, stirring until crystals are dissolved

In a large bowl combine: coffee mixture, eggs, sugar, cocoa, butter, baking powder, vanilla, and salt.  Beat with an electric mixer on medium until combined.  Beat in as much flour as you can with mixer, then by hand for the rest.  Add cherries and chocolate pieces.  Cover and chill for 2-24 hours, or until dough is easy to handle.

Preheat oven to 350.  Shape dough into 1" balls, roll in powdered sugar and place 1" apart on parchment paper lined cookie sheets.  Bake for 10-12 minutes or until edges are set and tops are dry (do not overbake).  Cool on sheets for 1 minute, transfer to wire racks until fully cooled. Makes 48 cookies.

Notes from Matt: be sure to finely chop the cherries to disperse the flavor well, or even use 1 full cup of cherries. This is very sticky dough, even chilled overnight. More flour was needed for shaping. He made slightly larger cookies, so resulted in less than 48 cookies. Sprinkled with powdered sugar when cool.