In a large bowl, combine butter and cream cheese; beat with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, cocoa powder, baking powder, baking soda, and salt; beat until combined. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.

Meanwhile, for cherry filling: In a small bowl, stir together cherry preserves, dried cherries, and brandy (if using).

Preheat oven to 375 degrees F. Line two cookie sheets with foil; set aside. On a lightly floured surface, roll each half of the dough to about 1/8-inch thickness. Cut dough using a 3-inch scalloped or plain round cutter. Place cutouts 1/2 inch apart on prepared cookie sheets. Spoon a scant teaspoon of the cherry filling onto the center of each circular cutout. Brush edges of the cutouts with water. Fold each cutout in half over filling. Using your finger, gently press edges to seal.

Bake in the preheated oven for 8 to 9 minutes or until edges are firm. Transfer cookies to a wire rack set over waxed paper; let cool.

In a heavy small saucepan, combine chocolate and shortening; heat and stir over low heat until mixture is melted. Spoon chocolate mixture into a heavy resealable plastic bag. Snip a small corner off bag; drizzle chocolate over cookies. Sprinkle with almonds. Drizzle cookies again with chocolate, if desired. Let stand until chocolate sets. Makes about 30 cookies.

Layer cookies between pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. For longer storage, freeze undecorated cookies for up to 3 months; thaw cookies, drizzle with chocolate, sprinkle with almonds, and let stand.