Preheat oven to 180C / 350F.

Sift together flour, semolina, baking soda, and salt into a large bowl.

Using an electric mixer, beat together butter and sugar until pale and fluffy. Add flour mixture, and fold in gently using a spatula. Bring the mixture together using your hands. Do not knead. Add a couple of tablespoons of milk if necessary to form soft dough.

Divide the mixture into two equal portions. Add cocoa powder to one portion of the dough. Using your hands, fold in cocoa powder. If the dough is not soft, add a tablespoon of milk.

Make small balls out of the dough. Press down lightly. Decorate with chopped glazed cherries or nuts (almonds or pistachios). Arrange on a baking sheet lined with parchment (baking) paper.

Bake for 15-20 minutes or until the edges begin to brown. Leave to cool in the baking sheet for about 5 minutes. Transfer onto a wire rack to cool completely.

Store the cookies at room temperature for about 5 days in an airtight container.