Chocolate Cherry Cookies

If your oven browns strongly, set it to 170 °C and extend the baking time slightly.

The drier the cherries, the less the batter will soak and the cookies will hold their shape better.

Beat for 2–3 minutes until the mixture lightens – this makes the cookies airier.

Sift the cocoa and baking powder briefly to reduce lumps.

Don't stir too long, otherwise the cookies will become rather firm.

For very juicy cherries, sprinkle 1 tsp of flour over them so they sink less.

Portioning works neatly and evenly using two spoons.

Perform a skewer test at the edge of a cookie (not directly into a cherry) so the result is meaningful.

Dust the powdered sugar only shortly before serving so it stays especially white.