Black Forest Chocolate Crinkle Cookies (gluten free)

INGREDIENTS

• 10 g (1 tablespoon) chia seeds
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 2 tablespoons Kirschwasser liquor
• 225 g (8 oz) of quality bittersweet chocolate, chopped into 1/2 inch pieces
• 75 g (1/2 cup) unsweetened dutch-processed cocoa powder
• 35 g (1/4 cup + 2 teaspoons) glutinous rice flour (sometimes called sweet rice flour)
• 35 g (1/4 cup + 2 teaspoons) superfinely ground white rice flour
• 35 g (1/4 cup) cornstarch
• 35 g (3 tablespoons + 2 teaspoons) teff flour
• 35 g (3 tablespoons + 2 teaspoons) mesquite flour
• 2 teaspoon baking powder
• 1/2 teaspoon sea salt or kosher salt
• 113 g (1/2 cup or 1 stick) unsalted butter
• 330 g (1 1/2 cups) dark brown sugar
• 2 large eggs
• 100 g (1/2 cup) dried tart cherries, chopped into 1/4 inch pieces
• 1 cup granulated white sugar
• 1 cup confectioners’ sugar (powdered sugar)