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Heat the oven to 350°F (180°C). Line a baking sheet with parchment paper, or lightly grease with butter. Mix flax meal with water and set aside to thicken.
In a small bowl, whisk together the whole wheat flour, rolled oats, oat flour, baking soda, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, brown sugar and syrup until light and fluffy about 3 minutes. Scrape down the bowl and beat for another minute.
Add the flax eggs slowly, beating on medium until fully incorporated. Scrape down the sides of the bowl. Mix in the vanilla.
Add the flour mixture and mix on low speed until just incorporated. Scrape down the sides of the bowl. Mix on medium speed for 30 seconds, then stir in the dried cherries and chocolate chips.
Scoop the dough into 2-inch balls. Leave 3 inches between cookies as they spread, and bake for 12 to 14 minutes, rotating the pan front to back once. The cookies should be light golden and look set in the center.
Let the cookies rest for 5 minutes on baking sheet, then transfer to a wire rack to cool.