I liked these cookies a lot. Very chocolate-y, with chunks of dried cherries and dark and white chocolate. These take some planning, though, because the cookies need to refrigerate for at least six hours before baking. That’s fine with me – I think cookies benefit from some chill time anyway.

I somehow ran out of the dark chocolate that I use for baking (either Valrhona or Scharffen Berger) so my fancy stuff came out. I buy Amano chocolate in bulk (Ocumare or Dos Rios, usually), but I normally reserve it for buttercream or confections. I have to say, the Amano is terrific in the cookie – the complexity of the chocolate really comes through. The cookies went to work and were gobbled up as usual, but they seem to be a favorite.

• Black Forest Chocolate Cookies (Baked: New Frontiers in Baking, p. 142)