Source: dLife

Chocolate, marschino cherries, and white chocolate chips make these cookies chewy and delicious.

Servings

8 oz Pillsbury® Sugar Free Devil's Food Cake Mix, 16 oz. pkg (or any sugar free chocolate cake mix)
3 tbsp whole milk
0.5 tsp almond extract
10 maraschino cherries , rinsed, drained and cut into halves
2 tbsp white chocolate chips
0.5 tsp vegetable oil

1 Preheat oven to 350 degrees F. Spray baking sheets with nonstick cooking spray; set aside.
2 In a medium bowl, beat cake mix, milk and almond extract with electric mixer at low speed. Increase speed to medium when mixture looks crumbly; beat 2 minutes or until smooth dough forms. (Dough will be very sticky.)
3 Coat hands with cooking spray. Shape dough into 1-inch ball. Place balls 2 1/2 inches apart on prepared baking sheets. Flatten each ball slightly. Place cherry half in center of each cookie.
4 Bake 8 to 9 minutes or until cookies lose their shininess and tops begin to crack. (Be careful not to overbake). Remove to wire racks; let cool completely.
5 In a small saucepan, heat white chocolate chips and oil over very low heat until chips melt. Drizzle cookies with melted chips. Allow drizzle to set before serving.