Chocolate Finger Cookies

Heat oven to 350°F.

Beat butter and sugar in large bowl until well blended. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Shape heaping teaspoons of dough into finger shape, each about 1 inch in diameter and 3 inches long; place on ungreased cookie sheet.

Bake 7 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with CHOCOLATE GLAZE; sprinkle with chopped nuts and top with candied cherry half, if desired. About 2-1/2 dozen cookies.

CHOCOLATE GLAZE 2 tablespoons butter or margarine 2 tablespoons water 3 tablespoons HERSHEY'S Cocoa 1 cup powdered sugar 1/2 teaspoon vanilla extract 1 Cook butter and water in small saucepan over medium heat, stirring constantly, until mixture boils.

Remove from heat; immediately stir in cocoa until well blended. Gradually add powdered sugar and vanilla; beat until smooth. If necessary, add additional water, 1/2 teaspoon at a time, until glaze is of desired consistency. About 1/2 cup glaze.