Preheat oven to 350°F. Line baking sheets with parchment paper.

In a bowl, whisk together flour and cocoa powder; set aside.

Cream together butter, sugar, salt, baking powder, and baking soda until light and fluffy.

Add egg and vanilla, mix well, scraping bowl as needed.

Gradually add flour mixture to the wet ingredients on low speed until combined.

Drop dough by tablespoonfuls onto prepared baking sheets, leaving about an inch apart.

Make an indent in the center of each cookie with thumb or small spoon.

Place a cherry into each indent.

In a saucepan, melt chocolate chips, condensed milk, and 2 teaspoons of reserved cherry juice over medium-low heat, stirring until smooth.

Fill each cherry indentation with about 1 teaspoon of the chocolate mixture, covering the cherry.

Bake cookies for 9-11 minutes, then let cool on baking sheet before transferring to wire rack.