Ingredients:

• 1 cup all-purpose flour, spooned and leveled

• 2 tablespoons unsweetened cocoa powder

• 1 teaspoon baking powder

• ½ teaspoon salt

• 8 ounces semisweet or bittersweet chocolate, chopped

• ½ cup (1 stick) unsalted butter, cut into small pieces

• ½ cup granulated sugar

• ¼ cup packed dark-brown sugar

• 2 large eggs

• 1 package (about 12 ounces) semisweet chocolate chunks

• 1 ½ cups dried cherries
   

Preparation:

1. Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside.

2. Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth.

3. Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.

4. Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

   Makes 36