Preheat oven to 350°F (176°C). In a medium bowl combine Kinnikinnick Sugar Cookie Mix and Cocoa powder, mix until combined and set aside.
In a medium bowl, cream together margarine, sugar and vanilla until fluffy. Add eggs one at a time, beating well after each addition. Slowly add dry mix to creamed mixture, alternating with water. Mix until combined. Fold in chopped cherries.
Line a 15”x10” cookie sheet with parchment. Press mixture until even using a wet pallet knife to help. Bake at 350°F for 18-22 minutes. Cut into desired size and drizzle or dip each bar with semi-sweet chocolate. Decorate with a whole cherry.
Yields 60 individual bars. Bars can be stored for up to 3 months in the freezer.
Tips & Variations
These bars do not flow a lot. It is important to press them to ensure an even end product. Store bars in an airtight container, with layers of parchment paper between.
If you prefer to make a cookie format: drop dough using a scoop (#40) or tablespoon unto a parchment lined cookie sheet. Press slightly. Bake for 12 minutes. Drizzle or dip with chocolate and finish with a whole cherry.