Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, dutch processed cocoa powder, baking soda, salt and cornstarch.

In a separate mixing bowl cream the butter, granulated sugar, and brown sugar together with a mixer on medium speed for, 1-2 minutes.

Add in the eggs, vanilla extract, and 1 tbsp juice from the maraschino cherries, mix again.

Gently add in the dry ingredients, mixing on low or by hand just until combined.

For regular sized cookies, use a cookie scoop to drop 2 tablespoon sized dough balls on a silicone mat lined baking sheet. You can also use a 1/4 cup to portion out the dough. Divide the dough ball in half and you get two portions that are each about 2 tablespoons. For large “crumbl sized cookies” use a 1/4 cup of dough per cookie.

For regular sized cookies, place the cookies 3 inches apart on a silicone lined baking sheet. Use your thumb to make an indent in the middle of the dough and press a maraschino cherry into the cookie.  Bake for 12-13 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. Bake one cookie sheet at a time.

For large “crumbl sized cookies”, place the cookies 4-5 inches apart on a silicone lined baking sheet. Use your thumb to make an indent in the middle of the dough and press a maraschino cherry into the cookie.  Bake for 15 minutes. Allow the cookies to cool on the sheet for 20 minutes before moving to a cooling rack. Bake one cookie sheet at a time.

Allow the cookies to cool before adding the chocolate drizzle. Place the chocolate chips in a microwave safe bowl. Microwave for 3 minutes on 50% power, stirring after each minute. Continue to microwave until fully melted. Transfer the melted chocolate into a squeeze bottle or a sandwich bag with the corner cut off. Drizzle chocolate over each cookie.