Line a plate or baking sheet with parchment paper.
In a large bowl, mix soft butter with the sugar and the coconut sugar using a hand mixer or stand mixer until fully combined.
Next, mix in the egg, egg yolk and vanilla until just combined.
In a separate bowl, whisk together the flour with the baking powder and salt.
Add the flour mixture to the wet ingredients and using a spatula, fold the flour in until just about incorporated but some flour streaks remain.
Add in the chocolate and dried cherries then finish folding together the dough until no flour streaks remain.
Using a cookie scoop or a tbsp, fill overflowing spoonfuls to make 14 cookie dough balls. Note: I prefer to not roll or pack the dough together but to release the cookie scoop gently as I find it helps with the spread of the cookies.
Place each cookie dough ball onto your parchment lined baking sheet or plate and place it in the fridge to chill for 1 full hour. I promise this step is important and worth it as with gluten free baking, this helps the flour absorb all that it needs to!
Preheat your oven to 350℉ and line a large baking sheet with parchment paper. If you have 2 large baking sheets, even better!
Once the cookie dough has fully chilled for 1 hour and your oven is preheated, space out 7 cookies on the parchment lined baking sheet and place the remaining dough in the fridge.
Bake the cookies for 12-15 minutes. 12 minutes will give you a softer cookie while 15 will make it crispier (but still soft!). Note: Every oven varies, so be sure to keep watch!
Remove the first batch from the oven and allow them to sit for a few minutes to cool off slightly. If you try to move them too soon they will likely fall apart!
Once ready, move the cookies to a cooling rack and bake the remaining cookies for the desired amount of time.
Store leftovers in the fridge and most importantly, enjoy!
