Dark Chocolate-Cherry Cookies

Paula Deen does it again, where does she get thesegreat recipies? Do you think she just lays in bed at night and comes up with more delicious ways to use butter? No matter where she gets them, they are always delicious and this one even has dark chocolate in it, so I feel better about eatting the cookies, saying that, “I am only eatting them because they are healthy. They have fruit and dark chocolate in them, which makes them healthy” Are you on board with me on this?
1 1/2 cups flour
3/4 teas baking powder (if you are a new baker or cook, you will discover that cookies with baking powder instead of baking soda tend to be a little more softer than ones baked with baking soda. The ones with the baking powder bake up fluffier (is that a word) than the ones made with baking soda, which tend to spread more on the cookie sheet and get a little more crispy)
1/4 teas salt
2/3 cup firmly packed brown sugar
1/2 cup butter, softened
2 eggs
1 teas vanilla
1/2 cup chopped dried cherries
1/4 cup chopped unsweentened dark chocolate
In a medium bowl, stir together the flour, baking powder and salt.
In a large bowl, beat sugar and butter until fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Beat in flour mixture until just combined. Stir in cherries and chocolate and chill 1 hr or until firm.
Preheat oven to 350. Drop dough by tablespoons 2 in apart on ungreased baking sheet. Bake 11-14 min, depending upon your oven or until lightly browned around the edges. Cool completely on wire racks. (I don’t do this, I cool cookies on paper towels as I think cooling them on the wire racks makes them more crispy than I like them. I love soft fluffy cookies so if you do also, cool them on paper towels. You may also substitute bittersweet chocolate for the unsweetened chocolate if you prefer.