Line two baking sheets with parchment paper and preheat oven to 350 degrees F.

In the bowl of your stand mixer fitted with the paddle attachment, combine the butter, sugar and egg yolks. Beat until fluffy about 5 minutes. Mix in the chocolate liquor.

In a medium bowl, whisk together the flour, cocoa powder, and salt.

Slowly add the flour mixture to the butter mixture.Using a tablespoon scoop, drop cookies about an inch from one another onto prepared baking sheet. Roll up those sleeves and go back in and form each cookie into a ball**. Press into the center with your thumb. Bake for 10-12 minutes. (I always prefer and underdone cookie to one that is too dry).

While the cookies are baking, unwrap your kisses and get them ready.

Remove cookies from oven onto a wire rack. Wait 2 minutes, sprinkle with ¼ cup confectioners’ sugar and then gently press a cherry kiss into the center of each cookie. Don’t touch them after this point – they will totally melt. Let cool completely.

Whisk together the remaining confectioners’ sugar and grenadine. Drizzle glaze over cooled cookies. Let set before serving.