Sift the flour with salt and baking powder.

Mix the butter with sugar for 5 minutes until creamy and fluffy.

Stir in the vanilla and lemon zest then add the egg and mix well.

Incorporate the flour and knead a few times to form a dough that doesn't stick to your hands and it's easy to work with.

Cut the dough in half and get ready for rolling cookies.

Whip the egg white until frothy.

Take small pieces of dough (1round 15g each) and roll them into a ball.

Roll each ball into the whipped egg white then through the chopped hazelnuts.

Place the cookies on a baking sheet lined with parchment paper. Using your fingertip, make a small indentation in the center of each cookie.

Bake in the preheated oven at 350F - 180C for 15 minutes or until the edges turn slightly golden brown and crisp.

Remove the cookies from the oven and let them cool in the pan then fill the indentations you made earlier with melted chocolate.

Let the chocolate set before serving.

Take small pieces of dough (around 15g each) and shape into even balls between the palms of your hands.

Place the balls on a baking sheet lined with parchment paper then place one candied cherry in the center of each dough ball. Push it slightly into the dough.

Bake in the preheated oven at 350F - 180C for 15 minutes or until slightly golden brown on the edges.

Let the cookies cool in the pan then drizzle with melted dark chocolate.