1-Preheat your oven: to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.

2-In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 ¼ cups sifted cocoa powder, 2 teaspoons baking soda, and ¼ teaspoon kosher salt until well combined.

3-In a large bowl or stand mixer, cream 1 ¼ cups unsalted butter (at room temperature), 1 ¼ cups granulated sugar, and ¾ cup lightly packed light brown sugar until light and fluffy, which takes about 2-3 minutes.

4-Add 2 large eggs and 1 large egg yolk one at a time, mixing well after each addition to incorporate air and keep the dough smooth.

5-Mix in 1 teaspoon pure vanilla extract until fully blended, enhancing the overall flavor of the dough.

6-Gradually add the dry mixture to the wet ingredients on low speed until just incorporated the dough will be thick, so don’t overmix.

7-Fold in 6 oz coarsely chopped bittersweet chocolate, 6 oz coarsely chopped milk chocolate, and 1 ½ cups dried cherries by hand for even distribution.

8-Scoop the dough using about a 3-tablespoon measure onto the prepared sheets, spacing them 2 inches apart to allow for spreading.

9-Bake for 10-12 minutes until the edges are set but the centers stay slightly soft, giving you that perfect chewy texture.

10-Cool the cookies on the sheets for 5 minutes, then move them to a wire rack to cool completely before enjoying.