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In a medium bowl, whisk together the flour, baking soda, baking powder and salt until thoroughly combined. Set aside.
In a large bowl, whisk together the melted butter and brown sugar until there's no separation. Mix in the eggs and vanilla, and finely chopped dried cherries.
Switch to a spatula and fold the dry ingredients into the wet ingredients, scraping down the sides of the bowl to make sure everything is incorporated. When there's only a few streaks of flour left, add chocolate chips.
Line a rimmed baking sheet with parchment paper and use a cookie scoop to add two-tablespoon scoops of dough. Cover with plastic wrap and refrigerate for 2 hours and up to 48 hours.
When the dough is almost done chilling, preheat the oven to 350°F. Space the cookies on a parchment-lined cookie sheet a few inches apart. Bake for 9-12 minutes, until the edges are set and the top looks soft but not raw. The cookies should still feel a little underbaked – they’ll continue baking as they cool.NOTE: if you scoop smaller or larger cookies, adjust the baking time as needed!
When the cookies come out of the oven, sprinkle with flaky sea salt, if using. Let cool for 10 minutes, and enjoy!Store at room temperature for 2 days, or the fridge for 5 days.