Step-by-Step Instructions

• In a large mixing bowl, combine 1 cup of softened butter and 1 ½ cups of granulated sugar. Beat until light and fluffy, about 3-5 minutes.
• Incorporate 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
• In a separate bowl, whisk together 2 cups of all-purpose flour, ¾ cup of cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Gradually add the dry mixture to the wet ingredients on low speed until a soft dough forms.
• Cover the dough with plastic wrap and refrigerate for at least 1 hour.
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Scoop tablespoon-sized portions of dough and roll them into balls. Place on baking sheet, spacing about 2 inches apart.
• Bake in the preheated oven for 10-12 minutes, or until edges are set but centers are still soft. Let cool on the baking sheet.
• In a clean bowl, whip together 1 cup of heavy cream and 2 tablespoons of powdered sugar until stiff peaks form.
• Spread a tablespoon of cherry preserves on each cookie, top with whipped cream, and finish with dark chocolate shavings.
• Arrange on a platter and serve.