In a large mixing bowl, cream butter and sugar together until light and fluffy. Mix in eggs, one at a time. Add vanilla and mix until combined. Add cocoa, salt, baking soda, baking powder, and flour. Mix until combined.

Roll dough into 1 ½ inch balls. Place on a greased baking sheet or baking sheet lined with parchment paper. Press thumb into the center of each cookie to make a well. Place two cherries in each cookie.

Bake at 350 degrees Fahrenheit for 10-12 minutes. Cool on baking sheet for 2 minutes. Remove to wire rack to finish cooling.

Melt chocolate almond bark according to package directions. Drizzle over cookies. Let the chocolate set and serve immediately or store in an airtight container.