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1
In a medium bowl, mix flour, cocoa, baking soda, salt, and dry spices.
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2
In the bowl of a double boiler set over medium heat or a saucepan set over low heat, melt butter and water together. When butter has mostly melted, add sugar, brown sugar, molasses and chopped chocolate. Stir just until everything is melted; you don't want the butter to separate or the chocolate to get chunky, so remove the bowl from the heat when everything has melted, even if the sugar granules haven't fully dissolved.
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3
Off the heat, whisk in the eggs one at a time, whisking each time to incorporate. The mixture will start to look shiny. Add ginger, stirring to combine. Then add the dry ingredients in 2 additions, stirring just until they disappear. Add oats and cherries, and mix just to incorporate. Cover cookie dough with plastic wrap, and refrigerate 1 hour.
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4
Preheat the oven to 350 degrees F.
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5
Scoop your cookies by the tablespoon onto parchment- or silicone-lined baking sheets, leaving an inch between cookies. Bake at 350 degrees for 12 minutes until just done (they'll still be quite soft when you pull them out). Let cookies cool on the cookie sheet for about 3 minutes, then use a wide spatula to transfer cookies onto a rack, and cool to room temperature.
