1/2 cup (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 cup packed light brown sugar
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons buttermilk
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
11 ounces (1 bag) semisweet chocolate chunks
1 cup dried cherries
Preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
Put the butter and both chocolates in a medium microwave-safe bowl. Heat 1 minute then stir. Repeat in 30 second intervals until just melted together.
Stir the light brown, granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs one at a time and stir. Add buttermilk and beat vigorously until thick and glossy.
In another bowl, sift together the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using. This is a very very THICK batter.
Drop the batter in heaping tablespoons onto baking sheets.
Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
I used medium cookie scoop cooking for 13 minutes and they were perfect! Made 4 1/2 dozen!
