1 cup unbleached, all-purpose flour
2 TBSP dutch-process cocoa
1 tsp. baking powder
1/2 tsp. kosher salt
4 oz. bittersweet chocolate, chopped
4 oz. semisweet chocolate, chopped
1 stick unsalted butter, cut into small chunks
1/2 cup sugar
1/2 cup light brown sugar
12 oz. semisweet chocolate chips
1 and 1/2 cups dried cherries
In a medium bowl, whisk the the flour, cocoa, baking powder and salt. Set aside.
Melt the chopped chocolate and butter in a heatproof bowl over a pan of simmering water. Stir until smooth and completely melted.
Remove the bowl from the heat. Whisk in the sugars and then the eggs.
Whisk in the dry ingredients until combined.
Fold in the chocolate chips and cherries.
Press plastic wrap right onto the dough, and refrigerate 30 minutes to 1 hour.
Preheat the oven to 350. Line 3 cookie sheets with parchment paper.
Use a 2 tablespoon cookie scoop to scoop out mounds of dough (or use a spoon). Bake until the edges are set, but the centers still look soft, about 12 minutes.
Cool on the baking sheet for 1 minute, then transfer to a wire rack until cooled completely.