Wrap these fruit-filled drop cookies in cellophane and tie with a pretty ribbon to give away as food gifts during the holidays.
To basic sugar cookie dough, add 1/4 cup cocoa powder to flour mixture. Add an additional 1/2 cup (1 stick) unsalted butter, and add 1/2 teaspoon cherry extract when adding the vanilla. Stir in 6 ounces semisweet chocolate chunks, 1/2 cup cherry-flavored sweetened dried cranberries and 1/2 cup chopped walnuts with flour mixture. Refrigerate dough 2 hours.
With a measuring cup or ice-cream scoop, drop 1/4-cup mounds onto 2 ungreased baking sheets. Gently press down with palm of your hand into 3-inch disks.
Bake at 350°F for 18 minutes until set. Let cool on sheets 3 minutes. Gently remove to cooling rack to cool completely. Wrap in clear bags and tie with holiday ribbon, if desired.