Preheat oven to 325 degrees F. Line a baking sheet with parchment paper, then set aside.

Using a stand mixer (or hand mixer and large bowl), cream butter and margarine together on medium high speed until fluffy. Drop mixer speed to low and add vanilla extract, then blend for 30 seconds.

Add dry ingredients to a medium bowl. Whisk. Slowly add the dry ingredients to the wet ingredients until it just forms a dough. Do not over mix.

Using a 1 tablespoon cookie scoop, scoop out dough and roll it between your hands. Place cookie ball on the baking sheet. Place the cookies about two inches apart.

Use your thumb (or the back of a small spoon) and press into the center of the cookie dough, creating a small well.

Bake cookies for about 15 minutes or until the sides of the cookies are puffed and bottoms of cookies begin to turn a light golden color.

Remove cookies to a cookie rack and let cool.

Once the cookies are cooled add some cherry pie filling to the tops of each cookie. Melt the chocolate wafers as directed on the package and using a spoon drizzle some chocolate over each cookie.

Store in an air tight container.