here is a dessert cheese ball that is very good along with the cookie recipe that you put spread the cheese ball on,
 oz (60 g) white chocolate, chopped
1 tub (275 g) mascarpone cheese, at room temperature
1 tbsp (15 mL) juice from maraschino cherry jar
½ tsp (2 mL) pure vanilla extract
1 cup (250 mL) dried cherries, coarsely chopped
2 oz (25 g) bitter-sweet or semi-sweet chocolate

1. To melt white chocolate, bring an 1 or 2 inches (2.5 or 5 cm) of water in a small saucepan to a boil. Remove from heat; place metal bowl filled with white chocolate over top, but not touching water. Let slowly melt for a few minutes; then stir until smooth.

2. Meanwhile, turn mascarpone into a small bowl; stir with rubber spatula until smooth. Stir in cherry juice and vanilla; then mix in melted white chocolate. When smooth, fold in cherries thoroughly.

3. Shave bittersweet chocolate with a chef’s knife or coarsely chop. Turn half out in a 6-inch (15-cm) circle on a long piece of plastic wrap laid on work surface. Heap cheese mixture into a ball over top. Sprinkle with remaining shaved chocolate.

4. Lift plastic wrap to help shape into a ball with your hands. Press so most of the chocolate adheres; form into a slightly flattened circle. Wrap in plastic wrap; set on plate. Reshape as needed. To firm, refrigerate for 2 hours or for up to 5 days.

5. A couple of hours ahead of serving, remove cheese ball from refrigerator to come to room temperature. Place on serving plate; scatter with any loose bittersweet chocolate bits so some falls about ball on plate. Serve with chocolate wafers for spreading.

Cookie Recipe
1½ cups (375 mL) all-purpose flour
? cup (150 mL) Dutch-process cocoa (unsweetened)
¾ tsp (4 mL) baking powder
¼ tsp (1 mL) baking soda
¾ cup (175 mL) salted butter (or 1½ sticks), softened
1 cup (250 mL) granulated sugar
2 egg whites
1½ tsp (7 mL) pure vanilla extract
2 oz (60 g) unsweetened or bittersweet chocolate, melted


1. Sift flour well with cocoa, baking powder and baking soda in a large bowl. Using an electric mixer, cream butter with sugar until light and fluffy. Beat in egg whites until somewhat fluffy. Add vanilla and melted chocolate; beat until mixture resembles a chocolate butter-cream icing.

2. Stir flour mixture into creamed butter until dough forms. On a long sheet of waxed paper, drop into a log about 2 inches (5 cm) in diameter. Use waxed paper to form into a smooth log; wrap, twist ends and refrigerate for at least an hour or until dough is firm.

3. Arrange oven racks at centre; preheat to 350ºF (180ºC). Line baking sheets with parchment paper. Unwrap dough; slice dough a scant ¼ inch (5 mm) thick. Lay rounds about 1 inch (2.5 cm) apart on parchment paper. Bake 14 to 15 minutes or until firm to touch.

4. Slide parchment onto cooling rack. When able to handle, lift warm cookies off paper; finish cooling on rack. Store airtight. Cookies keep well for at least a week; freeze for longer storage.