Preheat oven to 350°F.
In mixer at medium speed, cream butter and sugars until creamy. Add eggs, TABASCO® Sauce and vanilla; beat well. Combine flour, cocoa powder, baking soda and salt; add to butter mixture with cherries. Beat until well blended and smooth. Cover dough with plastic wrap in same bowl, or place in zip-lock bag, and refrigerate for 30 minutes.
Drop 1/4 cupfuls of dough onto ungreased large cookie sheets, about 3 inches apart; shape into balls. Flatten balls to 1/2-inch thickness; gently shape into ovals to resemble footballs, about 4 inches long. Repeat with remaining dough.
Bake cookies about 12 minutes or until set. Cool 2 minutes; carefully remove to wire racks to cool completely.
Beat confectioners' sugar and egg white in bowl until just stiff. Place icing in small zip-lock bag (snip off small corner of bag) or in small pastry bag with small writing tip. Pipe lines and laces on cookies to resemble footballs. Let dry completely, at least 30 minutes.
Makes about 15 cookies.
Nutritional information per serving: 380 Calories, 4 g protein, 63 g carbohydrate, 13 g fat, 55 mg cholesterol, 190 mg sodium