Makes about 15 cookies1 cup butter or margarine (2 sticks), softened ¾ cup packed brown sugar
•Preheat oven to 350 degrees. In mixer at medium speed, cream butter and sugars until creamy. Add eggs, pepper sauce and vanilla and beat well. Combine flour, cocoa powder, baking soda and salt and add to butter mixture with cherries. Beat until well-blended and smooth. Cover dough with plastic wrap in same bowl or place in zipper bag and refrigerate for 30 minutes.
•Drop ¼ cupfuls of dough onto ungreased large cookie sheets, about 3 inches apart and shaped into balls. Flatten balls to ½ -inch thickness; gently shape into ovals to resemble footballs, about 4 inches long. Repeat with remaining dough.
•Bake cookies about 12 minutes or until set. Cool 2 minutes and then carefully remove to wire racks to cool completely.
•Use canister or tube of decorative white icing to pipe lines and laces on cookies. Let dry completely.
•Nutrition facts per serving: 380 calories, 13 g fat, 4 g protein, 63 g carbohydrates, 55 mg cholesterol and 190 mg sodium.