For Cookies

1. In a medium bowl, sift together flour, cocoa powder, salt and baking powder. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, mix together butter and sugar until light and fluffy, about 3 minutes.
3. Add egg and vanilla and mix on low speed until well combined.
4. Gradually add dry ingredients to the wet ingredient and mix until a soft dough forms.
5. Do not over mix.
6. Remove dough from mixer and use hands to press the dough into a flat rectangle shape on a cookie sheet lined with parchment paper. Dough should be about 1/2 inch thick.
7. Place dough in the refrigerator for one hour.
8. Once chilled, remove dough from cookie sheet and form into a ball.
9. Dust work surface with confectioner’s sugar (do not use flour).
10. Roll dough into 1/4 inch thickness. Return to refrigerator for 30 minutes.
11. Meanwhile, preheat oven to 350 degrees.
12. Using a biscuit cutter or cookie cutter, cut circles in the dough and place them on parchment lined cookie sheets about 1 inch apart. Cookies will not spread.
13. Immediately place cookies in oven and bake 12 minutes. Tops of cookies should be set, but still soft to the touch.
14. Remove from oven and cool cookies on cookie sheet for 10 minutes. Transfer to wire rack to cool completely.
15. For best results, freeze cookies for 30 minutes minimum before assembling ice cream sandwiches.

For Ice Cream

1. Remove pits from all cherries using a cherry pitter.
2. In a heavy saucepan over medium heat, heat the heavy cream until bubbles appear at the edge of pot. Do not let the cream come to a boil.
3. Remove from heat and add sugar, stirring with a whisk until the sugar dissolves completely.
4. Allow mixture to cool to room temperature.
5. Using a blender or immersion blender, blend 1 1/2 cups of dark cherries until the fruit is pureed.
6. Using a fine mesh strainer, pour mixture into a small bowl. Press against the fruit in the strainer to release all the juices. Discard the pulp.
7. Stir the cherry juice into the cooled cream and sugar mixture.
8. Refrigerate 2 hours until cold or overnight.
9. Using an ice cream machine according to manufacturer’s directions, freeze the ice cream in one or two batches. Ice cream will be soft.
10. Slice remaining cherries into quarters and fold into soft ice cream.
11. For a firmer ice cream consistency, transfer to a freezer safe container and freeze for 4 hours or overnight.
12. Scoop ice cream onto the flat side of one frozen cookie and top another frozen cookie.
13. Optional: pour softened ice cream into a 9 x 13 inch sheet cake pan lined with wax paper. Freeze for 4 hours or overnight. Using a cookie cutter or biscuit cutter the same size as the cookies, cut discs of ice cream and place between two cookies.
14. For best results, once ice cream sandwiches are assembled, refreeze for 1 hour.