This cookie combines dried cherries with three types of chocolate - cocoa powder, chocolate chips and melted white chocolate. This is heaven in a cookie. But if cherries don't do it for you, use nuts or golden raisins.

Triple Chocolate Cherry Drop Cookies

Start to finish: 1 hour (35 minutes active)

Makes 30 cookies

1 1/4 cups plus 2 tablespoons all-purpose flour

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

1 teaspoon vanilla

1 cup finely chopped chocolate chunks or miniature chocolate chips

3/4 cup dried cherries, plus another 36 reserved

11-ounce bag white chocolate bits

Heat oven to 375 F. Line 2 baking sheets with parchment paper.

In medium bowl, sift together flour, cocoa powder, baking soda and salt. Set aside.

In large bowl, combine butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping sides of bowl as needed, about 5 minutes.

Reduce speed to low and add egg and vanilla, mixing to fully incorporate. Gradually add dry ingredients, then mix in chocolate chips and 3/4 cup of cherries.

Arrange 1 tablespoon balls of dough on prepared baking sheets, leaving 1 1/2 inches of space between each cookie.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and set, about 8 to 10 minutes. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Set out sheets of parchment or waxed paper.

Once cookies are cool, in a microwave-safe bowl, heat white chocolate on high in 15-second bursts, stirring between each, until fully melted and smooth.

One at a time, dunk half of each cookie into melted white chocolate, then set on the parchment paper. Place 1 reserved cherry on top of white chocolate on each cookie. Refrigerate to set.

Cookies can be stored in a single layer in an airtight container at room temperature up to 1 week.