Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone liners. Set aside. Meanwhile, in a medium microwaveable bowl, combine the butter and chopped bittersweet chocolate and microwave for 60 seconds, stirring until melted and smooth every 30 seconds. Cool briefly, about 5 minutes.
In the bowl of a stand mixer, cream together the brown sugar and eggs until combined. Add in the vanilla extract and kirsch, if using. Pour in the melted chocolate/butter mixture and mix to combine. Lastly, add in the flour, baking powder, baking soda, and salt until a sticky dough comes together. Let the dough sit, undisturbed, for 10 minutes.
Scoop rounded Tablespoonfuls of dough using a cookie dough scoop and roll the dough balls into the granulated sugar. Place 1-2" apart on the baking sheets. Bake for approximately 10-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the baking sheets for about 5-7 minutes, then press a cherry cordial candy in the center of each cookie. Cool completely on the baking sheets.
Just before serving, melt the vanilla candy coating according to package directions or until smooth. Drizzle evenly over the cookies.