2 cups all purpose flour
1 large egg
1/4 cup cocoa powder
1 1/2 cup confectioners sugar
1/4 teaspoon salt
4 oz. Cream cheese, softened
1 cup granulated sugar
4 squares (1 ounce each)
1/2 (1 stick) butter softened semisweet chocolate, melted

Heat oven to 350°. In bowl, mix flour, cocoa and salt. In large bowl, beat sugar, butter and egg until creamy. Stir in flour mixture. Shape dough into 36 balls of 2 teaspoons each. Place balls 1 inch apart on ungreased baking sheets. Make indent in center of each with thumb. Bake at 350° for 14 minutes, until set. Cool on wire racks.
In bowl, stir I cup of the confectioners sugar with 3 1/2 teaspoons water. Transfer to a plastic bag and snip a small corner from bag. Drizzle icing over cooled cookies; let dry.

Beat remaining 1 1/2 cup confectioners sugar and cream cheese until smooth. Beat in chocolate. Transfer to a plastic bag. Snip off a corner from bag; fill centers of cookies.

Makes: 3 dozen