Begin by melting unsalted butter in the microwave in a microwave-safe bowl. Allow it to cool at room temperature for about 10-15 minutes.

Wash the fresh cherries thoroughly. Pit and quarter them carefully, then set aside.

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, combine melted butter with brown sugar, granulated sugar, vanilla extract, and eggs; mix until smooth.

Gradually add the flour mixture to the wet ingredients, folding until just combined.

Gently fold in the white chocolate chips, semi-sweet chocolate chips, and quartered cherries into the dough.

Using a large cookie scoop, drop balls of dough onto lined cookie sheets, spaced about 2 inches apart.

Preheat your oven to 350°F (175°C). Bake for 13-15 minutes until edges are set but centers are soft.

Remove from oven and let cool on the sheets for about 10 minutes before transferring to a cooling rack.