Ingredients:
3/4 cup sugar
3/4 cup butter or margarine -- softened
1 egg white
1 3/4 cups all-purpose flour
1/4 cup baking cocoa
1 3/4 cups (about) cherry preserves
Chocolate Drizzle -- (recipe follows)
CHOCOLATE DRIZZLE
2/3 cup semisweet chocolate chips
1 tablespoon shortening

Directions:
Beat sugar, butter and egg white in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cocoa. Cover and refrigerate about 2 hours or until firm.
Heat oven to 350º. Shape dough into 1-inch balls. Press each ball in bottom and up side of each ungreased sandbakelse mold, about 1 3/4 × 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each mold. Place on cookie sheet.
Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully remove from molds to wire rack. Cool completely. Drizzle with Chocolate Drizzle.
CHOCOLATE DRIZZLE: Melt ingredients over low heat, stirring occasionally, until smooth.