Black Forest Cookies

• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 ounces semisweet chocolate, chopped
• 1/2 cup unsalted butter, cut in small pieces
• 1/2 cup sugar
• 1/4 cup dark brown sugar, packed
• 2 large eggs
• 12 ounces semisweet chocolate chunks
• 1 1/2 cups dried cherries

1. Preheat oven to 350. Line three baking sheets with parchment. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
2. Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs til smooth.
3. Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and cherries; press plastic wrap onto surface of dough and refrigerate 30 to 45 minutes.
4. Drop mounds of dough (equal to 2 level tablespoons), about 2 inches apart, onto prepared sheets. Bake just until edges are firm (but not darkening) 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

flour, cocoa, baking powder, salt, chocolate, unsalted butter, sugar, brown sugar, eggs, chocolate chunks, cherries

Taken from www.food.com/recipe/black-forest-cookies-186028 (may not work)