In a medium bowl, whisk together 1 cup of all-purpose flour, ¼ cup of Dutch-process cocoa powder, ½ teaspoon of baking powder, and a pinch of sea salt.

In a large mixing bowl, beat together ½ cup of softened unsalted butter, ½ cup of light brown sugar, and ¼ cup of granulated sugar using a hand mixer on medium speed for 2-3 minutes.

Add two large room-temperature egg yolks and 1 teaspoon of vanilla extract to the butter-sugar mixture and mix on low speed until thoroughly combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Using your hands, portion the dough into 1-inch balls and chill in the refrigerator for at least 1 hour.

Preheat your oven to 350°F (175°C) and bake the cookies for 9-11 minutes.

Heat ⅓ cup of heavy cream until it begins to boil, remove from heat, pour over 4 ounces of chopped chocolate, and stir until smooth.

Fill each cooled cookie indent with the chocolate cherry ganache and chill briefly to set.