Dark Chocolate Cookies with Sour Cherries

1 3/4 cups all -purpose flour

1 1/4 cups unsweetened Dutch process cocoa powder

2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1/4 teaspoon pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 firmly packed cups dried sour cherries ( 9 ounces)

1. Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy.  Add eggs and vanilla; beat until well combined. Add the flour mixture, and beat on low speed until just combined.  Do not over beat.  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).

4. Form balls of dough, place balls on prepared baking sheets about 3 inches apart.  Bake until puffed and cracked, 9 to 11 minutes, rotating sheets halfway through.  Transfer to a wire rack to cool completely.  Cookies can be stored in an airtight container at room temperature up to 3 days.