Method

• 1.
  Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Stir occasionally until melted and smooth, then cool slightly. Whisk together flour, coconut, baking powder and 1/2 tsp salt flakes in a bowl.

• 2.
  Place sugar and eggs in a stand mixer with the whisk attachment and whisk for 4 minutes on medium speed or until thick and doubled in volume. Add melted chocolate mixture and whisk, scraping down the side of the bowl, until well incorporated. Reduce speed to medium-low and add dry ingredients. Whisk until just combined, then fold in cherries. Chill for 30 minutes.
• 3.
  Preheat oven to 180°C (fan-forced). Line 2 large baking trays with baking paper. Scoop out 16 even amounts of dough, roll into balls and place on prepared trays. Bake, 1 tray at a time, for 10-12 minutes until cookies are shiny and cracked. Cool for 10 minutes on trays, then transfer to a wire rack to cool completely.