• Preheat oven to 350°F and prepare baking sheet(s) with silicon baking mat or parchment paper.
• In a mixing bowl, cream together the butter, white sugar and brown sugar with an electric mixer for 2-3 minutes on high speed until light and fluffy, scraping the bowl as necessary.
• Add the eggs and vanilla and mix well. Add in the baking soda, salt, cocoa powder and pudding mix and mix well. Last add in the flour 1 cup at a time and mix on low speed until combined.
• Use a ⅓ cup scoop to measure dough into balls. Shape into a hockey puck shape and place 8 at a time on a baking sheet.
• Bake for 12-14 minutes, until small cracks form on the edges and top. Let cool completely before frosting.

For the Frosting:

• In a mixing bowl cream gether the cream cheese and butter 1-2 minutes on high speed, until fluffy and smooth with no lumps. Add in vanilla extract and powdered sugar 1 cup at a time until combined. Refrigerate if needed to firm up.
• Transfer to a piping bag and use a large round tip to pipe onto cooled cookies in a flat spiral shape.
• Spoon desired amount of cherry pie filling on top of each cookie and top with mini chocolate curls or chocolate chips for garnish.