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1
Preheat the oven to 350.
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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 the 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 pound of the bittersweet chocolate with all of the unsweetened chocolate.
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6
Let cool completely.
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7
In a small bowl, whisk the flour, baking powder and salt.
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8
In the bowl of a standing electric mixer fitted with the paddle, beat the butter at medium speed until creamy.
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9
Beat in the sugar until sandy.
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10
Beat in the eggs, then beat in the melted chocolate.
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11
At low speed, beat in the dry ingredients.
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12
Fold in the pistachios, cherries, hazelnuts and the remaining bittersweet chocolate.
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13
For each cookie, scoop 2 tablespoons of dough onto a parchment-lined baking sheet and roll into a ball; space them about 1 1/2 inches apart.
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14
Bake in batches for 15 minutes, just until the tops are lightly cracked; shift the sheets from top to bottom and front to back halfway through for even baking.
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15
Transfer the sheets to racks to cool slightly, then transfer the cookies to a rack.
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16
Serve warm or at room temperature.
