Start by melting unsalted butter in the microwave until just melted, then allow it to cool to room temperature.

Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.

In a medium bowl, combine all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt and whisk together.

In a large bowl, mix the cooled melted butter, brown sugar, white granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, stirring well.

Gradually add the dry mixture to the wet mixture, mixing until just combined. Gently fold in the semisweet chocolate chips and fresh cherries.

Using a large cookie scoop, portion out the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 13-15 minutes until the edges are set and the centers are slightly soft.

If desired, sprinkle extra chocolate chips on top while still warm. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.