Make the Cookies

In a medium bowl, whisk together the flour, cornstarch, baking powder, ground cinnamon, and salt. In the bowl of a stand mixer with the whisk attachment, whisk together the butter and sugar until light and fluffy. Add in the eggs, heavy whipping cream, almond extract, and vanilla extract. Continue to whisk until thoroughly combined and light and fluffy. Slowly add the flour mixture into the wet ingredients, whisking until thoroughly combined.

Remove the cookie dough from the bowl and form into a ball. Rip two pieces of parchment paper to about 20 inches long. Place the ball on top of one piece of parchment paper and place the second piece on top. Use a rolling pin to roll the dough out to ¼ inch thick. Place the dough within the parchment paper inside the freezer until chilled through ~ about 1 hour.

Preheat the oven to 400°F. Line two baking sheets with silicone mats or parchment paper.

Remove the dough from the freezer and remove the top layer of parchment paper. Using a heart shaped cookie cutter, cut out the dough and use a thin metal spatula to gently lift the dough away from the parchment paper. Place on the baking sheets. (You can reform a ball with the leftover dough scraps and cut out additional cookies ~ I did this one time before the dough was too warm to work with further). Bake on sheet at a time for about 8 to 10 minutes. NOTE: the cookies will still be soft but will firm up as they cool! Cool on a wire rack.

Frost & Decorate the Cookies

In the bowl of a stand mixer with the whisk attachment, add the aquafaba and cream of tartar. Whisk on high until it turn white and forms stiff peaks. Reduce the speed to low and add in the powdered sugar. Mix on low until it starts to blend with the aquafaba, slowly increasing the speed. Add in the black cherry flavoring ¼ teaspoon at a time until desired taste (I used 1½ teaspoons). Add in your food coloring of choice until desired color is reached. (If the frosting is too thick, add 1 tablespoon of water at a time until it reaches the desired consistency ~ a spoonful will drizzle back into the bowl in a steady stream and flatten out within 10-15 seconds).

Place a frosting bag into a tall cup, folding the top over the sides of the glass. Scoop in the frosting and twist and tie the top of the bag. Cut off a small piece of the tip of the frosting bag at an angle (if your bag has a seam, ensure the seam is facing up). Test to see if the desired amount of frosting comes out. Cut off a little at a time more of the bag tip, if needed.

Decorate the cookies as desired, using a toothpick to spread and even out the frosting. Let the frosting solidify for several hours. Once the outer layer of frosting is hard (about 1 hour), prepare the chocolate.

Place the chocolate in a microwave safe container. Microwave at 50% power for 30 seconds. Stir and continue to microwave at 30 second bursts on 50% power until mostly melted (it took me about 5 times at 50% power). Stir and allow the chocolate to finish melting. Stir. As you did with the frosting, place a frosting bag into a tall cup and fold the top over the sides. Scoop the chocolate into the bag and snip of a small tip, at an angle (you want this to be a smaller hole than the frosting). Do a test drizzle and adjust as needed. Place the cookies, separated by a couple of inches, onto parchment paper. Quickly drizzle the chocolate over the corner of the cookie, or as desired!

Allow the cookies to finish setting for about 3 to 5 hours. Then place in an airtight container. Good for about 1 week.

Enjoy!