In a medium mixing bowl, whisk the flour, cocoa powder, salt and baking powder together. Then set aside the flour mixture.

In a large bowl, cream the butter, brown sugar, and granulated white sugar together with an electric mixer on high speed. (You can also use a stand mixer with a paddle attachment.)

Add in the egg yolks and vanilla and mix on medium speed until light and fluffy, about 1-2. minutes.

Add the dry ingredients to the wet ingredients and mix on low speed just until combined.

Scoop the dough in 32 portions with a tablespoon-size cookie scoop and roll into balls. Directly after rolling into a ball, press each with a ¼ tsp to make an indent. Chill the dough for one hour.

Preheat the oven to 350 degrees 15 minutes before you're ready to bake the cookies.

Arrange 8 cookies per large, parchment paper lined baking sheet.

Bake the cookies for 9-11 minutes. (I think 10 is perfect.)When the cookies are straight out of the oven lightly press down on the centers again with a ¼ tsp. (They may have lost their indent a little as they baked.) Scoot a circular cookie cutter/biscuit cutter around each cookie while they are still hot to give them a perfect circular shape, and to get them back to their original smaller size.

Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to completely cool.

Add the chopped chocolate to a medium bowl.

Heat the heavy cream in a small saucepan just until it's about to boil, then pour it over the chocolate. Stir to combine together.

Add in the cherry preserves and mix together.

Fill the center of each cookie with about 1 teaspoon of ganache, more if it'll fit.

Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set.

Store left overs in an air tight container for up to three days.