Cracked cherry chocolate chip cookies

Ingredients:

• 1 and 3/4 cups premium flour
• 3/4 tsp baking powder
• 1/4 teaspoon salt
• 110 g unsalted butter, room temperature
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 1/3 cup cherry jam or preserves
• 0.5 tsp vanilla extract
• 0.5 tsp almond extract
• 1 teaspoon red food coloring
• 0.5 cup finely chopped semi-sweet chocolate (about 100 g)
• 1/3 cup dried cherries, coarsely chopped
• 0.5 cup powdered sugar

Preparation:

1. In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter, 1/2 cup granulated sugar, and brown sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg, then beat in the jam, both extracts, and food coloring. Reduce mixer speed to low and beat in the flour mixture. Fold in the chocolate and dried cherries with a wooden spoon. Cover the dough and refrigerate for 1 hour or overnight.
2. Position racks in the upper and lower thirds of the oven; preheat to 375°F (190°C). Line 2 baking sheets with parchment paper. Place the remaining 1/2 cup sugar in a medium bowl and sift the powdered sugar into a separate bowl. Scoop the dough into balls with a tablespoon and roll them into balls. Roll each ball in granulated sugar, then in powdered sugar; shake off any excess. Place them on the prepared baking sheets, spacing them 2 inches apart.
3. Bake, rotating the baking sheets halfway through, until the cookies are cracked and dry on top, about 15 minutes. Let cool on the baking sheets for 3 minutes, then transfer to wire racks to cool completely.