Like so many bizarre food holidays, I'm not sure we really need a National Chocolate-Covered Cherry Day. But that day is today, and I can't argue that chocolate-covered cherries are worth celebrating. I used to be a big fan of syrupy chocolate-cherry candies like Cella's, but as I've gotten older, I gravitate toward more sophisticated and less artificial cherry flavors.

For an adult take on this sweet candy treat, I recently found a tremendous recipe for Chocolate-Covered Cherry Cookies; this dessert blends bittersweet and semisweet chocolate with dried cherries for a bold, decadent flavor. The consistency falls somewhere between a cookie and a fudgy brownie, and the flavor is more reminiscent of candy. To celebrate this weird food holiday, get the recipe, just


Chocolate-Covered Cherry Cookies
From the San Francisco Chronicle

Makes about 5 dozen cookies


12 ounces bittersweet chocolate, finely chopped
1/4 cup butter
3 eggs
2/3 cup sugar
1 1/2 teaspoons vanilla
1/3 cup flour
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
2 ounces semisweet chocolate, chopped into chunks
3/4 cup coarsely chopped dried cherries


  1. Preheat oven to 350°.
  2. In the top of a double boiler, melt chocolate and butter, stirring occasionally, until smooth. Remove from heat and let cool.
  3. In a large bowl of a stand mixer fitted with a whisk attachment, beat eggs and sugar on medium-high speed for about 5 minutes, until mixture is thick and fluffy (ribbon consistency). Remove bowl from mixer, add cooled chocolate and vanilla, and stir the mixture by hand to incorporate.
  4. Sift the flour, baking powder, and salt into the mixture, and stir until just combined. Fold in the semisweet chocolate chunks and cherries.
  5. Drop by rounded teaspoons onto cookie sheets lined with parchment, and bake for 8-10 minutes, until tops are shiny and cracked.

Per serving: 70 calories, 1 g protein, 11 g carbohydrate, 3 g fat (2 g saturated), 16 mg cholesterol, 18 mg sodium, 0 fiber.