PREPARATION:

1. Preheat oven to 350°F. Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.
2. Combine dough, cocoa and 1 tablespoon cherry juice in large bowl; beat until well blended. Shape dough into 3/4-inch balls; place 2 inches apart on prepared cookie sheets. Flatten balls slightly; press cherry half into center of each ball.
3. Bake 9 to 11 minutes or until set. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely.
4. Combine powdered sugar and remaining 2 tablespoons cherry juice in small bowl; whisk until smooth. Add additional juice, 1 teaspoon at a time, if necessary, to make medium-thick pourable glaze. Drizzle glaze over cooled cookies. Let stand until set.