In a medium bowl, cream the butter, Hershey’s Spread, sugar and brown sugar with an electric mixer until thoroughly combined. Add the eggs and vanilla; mix well.

In a separate medium bowl, combine the cocoa powder, flour, baking soda, salt and instant pudding mix. Slowly add the dry ingredients to the creamed mixture, mixing well. Cover and chill for at least 30 minutes.

Preheat oven to 350°F. Line baking sheets with parchment paper of Silpat mats. Roll the dough into 1-inch balls and place onto the prepared baking sheets.

Bake for 8 minutes. Remove from the oven and immediately press one unwrapped Hershey’s Kiss onto the center of each cookie. Allow to cool for 2 minutes on the pan, then remove to a cooling rack to cool completely.

Store cookies in a covered container.