Start by melting unsalted butter in the microwave until fully liquefied, then allow it to cool to room temperature.

Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.

In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.

In a large mixing bowl, combine the cooled melted butter, brown sugar, granulated sugar, vanilla extract, and eggs. Mix until smooth.

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in the chocolate chips and cherries.

Using a large cookie scoop, drop six generous dough balls onto each prepared cookie sheet, spacing them at least 2 inches apart.

Bake for 13-15 minutes, or until the edges are set and the tops are slightly firm. Sprinkle additional chocolate chips on top if desired.

Allow the cookies to rest on the pans for about 10 minutes before transferring them to a wire rack to cool completely.