Chocolate Cherry Snowflake Cookies

Sift together flour, baking powder, salt, and cocoa powder; set aside. In a bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light, about 2-3 minutes. Add vanilla and the egg, mix until combined. Add the dry ingredients in 3 steps and beat just until combined; flatten and wrap the dough in kitchen plastic and refrigerate for 30 minutes. Once the dough has chilled, allow it to sit at room temperature for 5-10 minutes. Preheat the oven to 320 F. Roll the dough in between 2 parchment papers to 1/4" thickness. Pro-Tip: for clean cutting and shaping of the cookies, freeze the rolled dough sheets for 10-15 minutes. Cut the snowflakes "window" shapes. Place the crushed or whole jolly ranchers into the cutout opening of the dough (if your snowflake cutters are smaller then mine here - its best to use the crushed jolly ranchers to prevent the "overflow" of the candy during baking). Bake on middle rack for 20-25 minutes. Pro-Tip: bake the cookies immediately after cutting - while the dough is still cold to prevent spreading, and on same parchment paper on which the dough has been rolled/cut to prevent any misshaping. Enjoy!