Melt unsalted butter in a small pot over low heat and cool for about 10-15 minutes. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Pit and quarter fresh cherries.

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.

In a large bowl, combine cooled butter, brown sugar, granulated sugar, vanilla extract, and eggs. Mix until smooth.

Gradually add dry mixture to wet mixture, stirring gently. Fold in chocolate chips and cherries.

Scoop dough onto prepared baking sheets, spaced about 2 inches apart. Bake for 13-15 minutes until edges are set.

Cool cookies on baking sheets for 10 minutes then transfer to a wire rack to cool completely.