Prepare the Brown Butter:
Cut butter into cubes and place in a heavy saucepan over medium heat. Stir constantly until the butter foams and turns golden brown. Once it reaches the desired color, remove from heat and transfer to a heat-safe bowl to cool.
Preheat & Prepare:
Preheat your oven to 350°F (175°C). While the butter cools, sift together the flour, baking soda, and salt in a separate bowl.
Mix Wet Ingredients:
In a large bowl, whisk together the cooled brown butter, brown sugar, and sugar until well combined.
Add the room temperature eggs and vanilla extract, whisking until smooth and incorporated.
Combine Dry & Wet Ingredients:
Gradually fold the sifted dry ingredients into the wet mixture. Mix until just combined—avoid overmixing.
Add Chocolate & Cherries:
Gently fold in the dark chocolate chunks and fresh cherries. Ensure everything is evenly distributed, but do not overmix.
Shape & Bake:
Drop cookie dough onto a baking sheet in 1/4-cup portions (use an ice cream scoop for consistency). Bake 6 cookies at a time, spacing them out.
Bake for 10 minutes or until the bottoms are golden brown.
Optional Shaping & Finishing Touches:
If desired, use a large round cookie cutter or measuring cup to adjust the shape of the cookies immediately after baking.
Top with additional chocolate chunks for extra indulgence.
Cool & Serve:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!