Chocolate cookies dipped in chocolate-cherry sauce with candy cane sprinkles
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I have a piped chocolate cookie recipe that I keep changing and this is the latest version all ready for Christmas. One advantage of piping the chocolate dough is that you don't have to chill it to firm up the butter. For dipping, I used a cherry-chocolate sauce I made that brightened up the chocolate and created a good bridge to the peppermint stick pieces, but you could use any melted chocolate including your favorite chocolate bar from Sharffenberger. I've kept left-over sauce in the refrigerator up to 2 months without a problem.
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