Melt the butter and syrup in a saucepan, stir in the cocoa powder, and remove from the heat. Fold in the confectioners’ sugar, cranberries, and cornflakes. Carefully combine until everything is coated with the butter mixture, but not wet. If necessary, add more cornflakes.
Line a baking sheet that’s small enough to fit in your fridge with parchment paper.
Use two spoons to form little heaps of the cornflakes mixture on the baking sheet. Using the back of a spoon, form holes in the middle of each, creating little wreaths. Decorate with the halved cherries.
Put the cookies in the fridge for 3 to 4 hours to firm up completely before you dig in.
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