Black Forest Cookies

Place chopped chocolate in a microwave-safe bowl and heat in 45-second intervals, stirring until completely melted and smooth. Add butter and stir until melted and mixture is glossy; set aside to cool slightly.

Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Place chocolate mixture in a large bowl and whisk in both sugars, then eggs, until smooth. Whisk in flour mixture just until combined. Fold in chocolate chips and dried cherries; cover dough with plastic wrap and refrigerate 30 minutes or until firm.

Preheat oven to 350°F and line 2 baking sheets with silicone mats or parchment paper. Using 1 level tablespoonful of dough per cookie, roll dough into balls and place 2 inches apart on baking sheets. Bake cookies for 6 minutes, then rotate sheets and bake until edges are firm, 5 to 7 minutes more. Cool 1 minute on baking sheets, then transfer cookies to a wire rack and cool completely.

Store in an airtight container up to 3 days.

Yields 70 cookies.