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1
Preheat oven to 350 degrees.
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2
Toast the hazelnuts in a pie plate for 12 minutes, until the skins blister.
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3
Transfer to a towel and rub to remove skins.
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4
Coarsely chop the nuts.
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5
In a large bowl set over a pan of simmering water, melt 1 lb.
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6
of the bittersweet chocolate with all the unsweetened chocolate.
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7
Let cool completely.
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8
In a small bowl, whick the flour, baking powder, and salt.
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9
In the bowl of a standing mixer fitted with the paddle, beat the butter at medium speed until creamy.
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10
Beat in the sugar until sandy.
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11
Beat in the eggs, then beat in the melted chocolate.
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12
At low speed, beat in the dry ingredients.
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13
Fold in the pistachios, cherries, hazelnuts, and the remaining bittersweet chocolate.
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14
For each cookie scoop 2 tablespoons of dough, roll into a ball and place onto a parchment-lined baking sheet, spacing ablout 1 1/2 inches apart.
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15
Bake in batches for 15 minutes, just until tops are lightly cracked.
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16
Shift the sheets from top to bottom and front to back back on oven halfway through baking for even cooking.
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17
Transfer baking sheets to racks to cool slightly, then transfer cookies to rachs to cool.
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18
Serve warm or at room temperature.
