Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a large bowl, combine butter, granulated sugar, and brown sugar.

Beat in eggs one at a time then add the vanilla.

In a small bowl, combine unbleached flour, cocoa powder, baking powder, and salt.

Mix dry ingredients into the wet ingredients. Dough will be thick and crumbly. You may have to use your hands to get it to come together.

Fold in semi-sweet mini chocolate chips.

Using a 1 tablespoon cookie scoop, create cookie balls and place them 1” apart on the baking sheet.

Use the end of a large baking spoon or spatula to create a hole in the middle of each cookie.

Put some pie filling in each hole and then top with one cherry.

Bake for 10-11 minutes. Cookies will look set and will continue baking on the baking sheet (do not over bake).

Remove from the oven and let cool on the baking sheet.

While cooling, heat chocolate almond bark in a microwave safe bowl in 20-30 second increments until melted completely (stirring between each).

Drizzle chocolate over cherry thumbprint cookies and let cool completely.