Dark Chocolate Cookies with Sour Cherries

1 3/4 cups flour
1 1/4 cups unsweetened cocoa powder
2 teas baking soda
1/4 teas salt
1 1/4 cups butter, (room temperature)
1 1/4 cups granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1/4 teas vanilla extract
12 oz. semi sweet chocolate chopped (chips work)
1 1/2 cups dried sour cherries (firmly packed (9 oz.))

In a medium bowl, sift together flour, cocoa, baking soda and salt; set aside.

In the bowl of electric mixer cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture and beat on low speed until just combined. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)

Form balls of dough, each about 1/4 cup; place balls on baking sheet about 3 inches apart. Bake until puffed and cracked, 9 - 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days. (makes about 3 doz.)

Note: (These work well if they are baked on parchment paper. They don’t come off a baking sheet or pampered chef very well.)

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