Melt ½ cup of unsalted butter in a saucepan over low heat, then cool slightly. Wash, pit, and quarter about 1 cup of fresh cherries.

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

In a medium bowl, whisk together 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and a pinch of salt.

In a large bowl, stir together the cooled melted butter with ¾ cup each of brown sugar and granulated sugar, 1 teaspoon of vanilla extract, and 2 large eggs until smooth.

Gently add the dry ingredients to the wet ingredients, folding until just combined. Incorporate ½ cup of semisweet chocolate chips, ½ cup of white chocolate chips, and quartered cherries.

Using a 3oz cookie scoop, portion dough onto prepared sheets, placing 6 dough balls per sheet.

Bake for 13-15 minutes until edges are set but centers remain soft; sprinkle reserved chocolate chips on top after baking.

Cool cookies on the pan for 10 minutes before transferring to a wire rack to cool completely.