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Preheat oven to 350 degrees F. Line a cookie sheet with parchment
paper. Set aside. In a microwave safe bowl, combine 1/2 cup of the
chocolate pieces and 1 Tablespoon of the shortening. Cook in 30
second increments stirring until smooth and melted. Set aside to
cool. In a large bowl, beat the butter and sugar with electric mixer
on medium speed until fluffy. Beat in the cooled chocolate mixture,
eggs, milk and vanilla. Beat until combined. Add the flour, cocoa
powder, baking powder, salt and coffee powder.
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Beat in low speed until just combined. Shape dough into 1 inch
balls. Roll the balls in the chopped pecans. Place balls 1 inch apart
on prepared cookie sheet. Using your thumb, make an indentation
in the center of each cookie. Bake in the preheated oven for 8-10
minutes or until edges are firm. Transfer cookies to a wire rack; let
cool. Spoon a cherry with some of the sauce into cookie centers. In
the same microwave safe bowl, heat and stir the remaining
chocolate pieces and shortening. Drizzle over cookies. Let stand
until chocolate is cooled and set. Makes 36-40 cookies.
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