No-Spread Chocolate Cherry Snowflake Cookies

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