have cake, will travel!

if you cannot find kirsch where you live, just use whiskey or don’t use either one. it’s not that big a deal, although it makes for a more authentic flavor. replace with milk alternative.
the cherry extract is not necessary either, especially not if using kirsch.

for 10 medium cookies:

1 cup light spelt flour
2 T dutch processed cocoa powder [don't fret if you don't have it: use unsweetened cocoa powder instead]
1/4 cup sugar in the raw [other sugar works too]
1/2 t baking soda
1/2 t baking powder
pinch sea salt
scant 1/4 cup safflower oil
1/2 t apple cider vinegar
2 T maple syrup
fill a 1/2 T with: 1/3 almond extract, 1/3 pure vanilla, 1/3 cherry flavor [if you don't have cherry flavor, use more almond or vanilla]
1 1/2 T kirsch [if you don't have kirsch, use whiskey instead, or milk alternative.]
9 maraschino cherries [cut in half, each half cut in fourth]
3 T vegan chocolate chips

preheat oven to 375F. line a cookie sheet with parchment paper or Silpat.

in a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, cocoa.
in a small bowl, whisk together oil, maple syrup, vinegar, extracts, kirsch.

combine wet & dry ingredients. throw in cherries & chips, use your hands to form cookie dough.

divide dough into 10. place on baking sheet and flatten a bit, as your cookies won’t spread much while baking.

bake for 12 minutes. place on cookie sheet to let cool. or devour immediately and burn your palate. scream like a banshee. repeat.

adapted from ExtraVeganZa’s Kahlua Cookies