Preparation

• Combine unsweetened chocolate, butter and honey in a small saucepan and stir over very low heat until melted and smooth. Set aside to cool completely.
• Place eggs and vanilla in the bowl of an electric stand mixer fitted with the paddle attachment and beat on medium speed for about 30 seconds. Gradually stream in sugar and then beat on high speed for 3-5 minutes, until pale, thick and almost tripled in volume. Mix in salt.
• Sift flour, cocoa powder and baking soda into a medium bowl and whisk to blend evenly.
• Turn mixer to low speed and slowly add cooled melted chocolate mixture. Mix until evenly combined. Add flour mixture and mix on low until blended, then fold in chocolate chunks and dried cherries. Cover the bowl and place it in the fridge and chill for just 15-20 minutes.
• Preheat your oven to 350°F and line two large baking trays with parchment paper.
• When the mixture is thick and fudge-like, scoop or spoon generous 2-tablespoon portions of dough onto prepared baking trays, spacing them 2 inches apart. Or, for a smoother look, roll dough into smooth balls.
• Bake for 10-12 minutes, until cracked and set at the surface but significantly soft in the middle. Transfer baking trays to a wire rack and let cookies set for a few minutes before transferring individually to the rack to continue cooling.