| Drain maraschino cherries, reserving 1 teaspoon juice. |
| Put butter and sugar in medium bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well blended. |
| Add egg and vanilla; mix well. |
| Combine flour, cocoa, salt and baking powder; add flour mixture to butter mixture. Beat until well mixed. |
| Put chocolate chips and milk in a small saucepan. Heat, stirring constantly, over low heat until chocolate melts. |
| Stir in reserved maraschino cherry juice. Let cool slightly. |
| Stir in reserved maraschino cherry juice. Let cool slightly. |
| Shape dough into 1-inch balls. Place on an ungreased baking pan. |
| Push in center with your thumb; spoon 1 teaspoon chocolate mixture into each thumbprint and top with a cherry. |
| Bake in a preheated 350-degree oven 10 to 12 minutes, or until cookies are firm. |
| Remove to wire racks. Let cool completely. Store in an airtight container. |
| Makes about 3 dozen. |
