1-Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to get everything ready for 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, 1 ¼ cups granulated sugar, and ¾ cup lightly packed light brown sugar for 2-3 minutes until light and fluffy.

4-Add the 2 large eggs and 1 large egg yolk one at a time, mixing well after each addition, then stir in 1 teaspoon pure vanilla extract until smooth.

5-Gradually add the dry ingredients to the wet mixture on low speed until fully combined, taking care not to overmix.

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

7-Portion the dough using a 3-tablespoon scoop or spoon onto the prepared baking sheets, spacing them about 2 inches apart.

8-Bake for 10-12 minutes until the edges are set and the tops are puffed and cracked, then cool on the sheets for 5 minutes before moving to wire racks.