3/4 cup sugar
3/4 cup butter, softened
1 egg white
1 3/4 cups all-purpose flour
1/4 cup baking cocoa
1 3/4 cups (about) cherry preserves
Chocolate Drizzle, (recipe follows)

2/3 cup semisweet chocolate chips
1 TBSP. shortening

Beat sugar, butter and egg white in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cocoa. Cover and refrigerate about 2 hours or until firm. Heat oven to 350 degrees. Shape dough into 1-inch balls. Press each ball in bottom and up side of each ungreased sand bake mold, about 1 ¾ x 1/2 inch. Spoon about 1 1/2 tsp.s cherry preserves into each mold. Place on cookie sheet. Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully remove from molds to wire rack. Cool completely. Drizzle with Chocolate Drizzle.

Melt ingredients over low heat, stirring occasionally, until smooth.