Double Chocolate Cherry Thumbprints

In a large bowl, cream butter and sugar together until light and fluffy. Add egg and almond extract; mix well. Add bittersweet chocolate and blend to combine. Add flour and cinnamon; mix until well blended. Form dough into a ball, wrap in plastic and chill for 30 minutes.

Preheat oven to 350ºF (175ºC).

Roll dough into 1-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper. Press thumb in center of each cookie and place half a cherry in each depression.

Bake for 15 to 17 minutes. Cool completely.

Place white chocolate into a microwave-safe bowl and microwave for 30 seconds; stir and continue to microwave in 10-second increments until chocolate is smooth. Drizzle white chocolate across each cookie. chill 5 minutes to set white chocolate.

Store in an airtight container at room temperature for up to one week.