• 1 cup all-purpose flour (spooned and leveled)
• 2 table spoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 ounces semisweet or bittersweet chocolate, chopped
• 6 tablespoons unsalted butter, cold and cut into pieces
• 12 ounces bittersweet chocolate, coarsely chopped
• ½ cup (1 stick) unsalted butter, cut into small pieces
• ½ cup granulated sugar
• ¼ cup packed dark-brown sugar
• 2 larges eggs
• 1 package (about 12 ounces) semisweet chocolate chunks
• 1 ½ cups dried cherries

For the best flavor, be sure to use the highest-quality chocolate you can find.

1. Preheat over 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 hearproof 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 chinks 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 rick to cool completely.