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1
Sift the flour, baking powder, and salt together into a medium bowl and set aside.
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2
In a large nonreactive metal bowl, combine the dark chocolate and butter,. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.
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3
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
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4
Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.
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5
Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
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6
Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries.The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.
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7
Preheat the oven to 375u00b0F. Line two baking sheets with parchment paper.
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8
Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks.
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9
Remove from the oven and let cool slightly before removing from the pans and serving. The cookies can be stored in an airtight container for up to 3 days.
