• Preheat the oven to 350°F and line a baking sheet with parchment paper.

Prepare the toppings:

• - Cut marshmallows in half and set aside.
• - Drain the maraschino cherries, remove stems, and pat dry with a paper towel. Cut cherries in half and set aside.
• Make the flax egg: Mix flax meal with water and set aside for 5 minutes until thickened.

Prepare the dough:

• - In a stand mixer, cream the vegan butter and sugar together until smooth.
• - Add the flour, baking soda, cocoa powder, and salt. Mix until combined.
• - Add the soy or almond milk, vanilla extract, and flax egg. Mix until a sticky and thick dough forms, being careful not to overmix.

Shape and bake the cookies:

• - Scoop dough by the tablespoon, roll into balls, and place on the prepared baking sheet, leaving 2 inches between cookies.
• - Alternatively, use a cookie scoop to portion dough directly onto the sheet without rolling.
• - Bake for 5 minutes, then press a marshmallow half into the top of each cookie. Bake for an additional 4 minutes until the marshmallow begins to puff.

Cool and add toppings:

• - Remove cookies from the oven and transfer them to a cooling rack. Let cool completely.
• - Melt vegan chocolate chips in the microwave or using a double boiler. Dip the top of each cookie in melted chocolate, ensuring the marshmallow is fully coated.
• - Top each cookie with a cherry half.
• Allow the chocolate to set: Let the cookies sit for 1 hour, or transfer to the refrigerator to speed up the process.