Preheat oven to 350°F.
Using a mixer, beat the sugar and butter in a large bowl until incorporated. Add the milk, egg and vanilla and mix to combine.
In a separate bowl, sift the flour, cocoa, baking soda, baking powder, and salt. Add to the butter mixture and mix until smooth.
Using a tablespoon measure, scoop out the dough and roll into balls the size of a golf ball. Place the dough ball onto a parchment lined baking tray and repeat for the remaining dough. Ensure that the dough balls are placed at least 5 centimeters apart as they do spread and rise while baking.
Using your thumb, press into the center of the dough balls, creating a thumbprint. Drain the cherries and place one cherry in the center of each thumb print.
Bake for 12 minutes in the oven. Once baked, remove the cookies from the pan and let them cool completely on a cooling rack. These cookies can be stored in an air-tight container for up to 4 days or can be frozen after they are baked.