Preheat oven to 350 degrees F.

Prepare a baking sheet with parchment paper.

Add butter and sugar to a large mixing bowl, beat until light and fluffy. (about 3 minutes)

Beat in extracts and eggs on low for an additional minute.

In a separate bowl whisk together the flour, baking soda, and salt.

Add half of flour mixture to butter mixture and stir in using a spatula or wooden spoon, until just combined, scraping sides often. Then repeat with second half of flour mixture.

Add cherries and chocolate to dough and fold in gently until well distributed.

Scoop heaping tablespoons onto prepare baking sheet, leaving 2+ inches between scoops. Then refrigerate for 20 minutes.

Place cookies in oven and bake for 12-13 minutes or until bottoms begin to brown.

Remove from oven and allow to cool on pan for 4 minutes and move to cooling rack. Repeat with remaining batches.

Allow to cool completely then serve or store in an airtight container for several days.