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Chocolate-Covered Cherry Cookies


1 cup all-purpose flour (see Cook's Note)
1/2 cup Dutch-process cocoa
1 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons almond paste
1/2 cup sugar
6 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1 large egg
1 1/2 teaspoons kirsch, optional
30 well-drained good-quality cherries in syrup (about one 14-ounce jar), such as Luxardo, cherry syrup reserved for the glaze

1/2 cup sugar
4 ounces dark chocolate chips



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