Step-by-Step Instructions

• Cream together softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well after each, then mix in vanilla.
• In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually fold dry ingredients into the wet mixture until a soft dough forms.
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spaced 2 inches apart.
• Bake cookies for 10-12 minutes or until edges are firm and tops are set. Cool on the baking sheet briefly, then transfer to a wire rack.
• Whip together heavy cream and powdered sugar until stiff peaks form, about 3-5 minutes.
• Spread a tablespoon of cherry preserves on each cooled cookie, then pipe or dollop whipped cream on top.
• Garnish with dark chocolate shavings before serving.