Cream together the butter and the sugar, this recipe works best when the butter is at soft room temperature rather than straight out of the fridge.
Add in the egg and mix well.
Add in the Homepride Plain Flour, cocoa powder, baking powder and salt and mix well until a dough starts to form.
Mix in the chopped dark chocolate and chopped glacé cherries.
Scrape this dough out of the bowl and onto a surface dusted with Homepride Plain Flour.
Scoop it into a ball and wrap well in cling film. Chill this in the fridge for at least 30 minutes.
Once chilled, roll the dough into small balls and place evenly on a baking tray lined with greaseproof paper (if your hands are getting sticky, give them a sprinkling of Homepride Plain Flour).
Push in three bake stable dark chocolate chunks at this stage if adding them in.
Chill these trays for a further 15 minutes.
Bake at 180C (fan assisted) for 15 minutes.
Once baked, transfer to a wire rack and leave to cool.
These cookies will last around 5 days if stored in an airtight container.