The measurements below are correct! Like all cookies, these are scrumptious hot out of the oven, but they will instantly fall apart if touched before they are completely cool.
| 1/4 | Cup | Flour |
| 1/4 | Cup | Cocoa powder |
| 1 | Tsp. | Cinnamon |
| 1/8 | Tsp. | Baking powder |
| 6 | Tbsps. | Butter, softened |
| 1/2 | Cup | Sugar |
| 2 | Large | Eggs |
| 8 | Oz. | Semi-sweet chocolate, chopped |
| 1 | Cup | White chocolate chips |
| 1 | Cup | Dried cranberries |
| 1 | Pinch | Salt |
| Additional white chocolate, melted for topping |
Preheat oven to 350°. Grease large cookie sheets. Melt semi-sweet chocolate and cool. Combine dry ingredients; flour, cocoa, cinnamon, baking powder and salt. In a large bowl, cream butter. Add sugar and beat until light and fluffy. Add eggs and beat until smooth. Stir in melted chocolate. Add dry ingredients and mix well. Fold in white chocolate chips and dried cranberries. Drop by tablespoons onto greased cookie sheets. Bake until cookies look dry and cracked but still feel soft when pressed lightly (10 to 12 minutes). Remove from oven and let stand on sheets 5 minutes. Remove to rack and let cool completely. Drizzle top of cookies with white chocolate.
YIELD: Makes about 26 cookies