In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, ¾ cup of Dutch-process cocoa powder, 1 teaspoon of baking powder, and ½ teaspoon of sea salt until well combined.

Cream together ½ cup of softened unsalted butter, ½ cup of light brown sugar, and ¼ cup of granulated white sugar in a large bowl until light and fluffy.

Add 2 room temperature egg yolks and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix until fully combined.

Gradually blend the dry mixture into the wet ingredients until just combined.

Scoop the dough into 32 equal-sized balls and place them on a lined baking sheet. Make a small indent in the center of each ball and chill for at least 1 hour.

Preheat your oven to 350°F (175°C). Bake for 10-12 minutes until edges are set and centers are soft.

Once baked, cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Heat ½ cup of heavy cream in a small saucepan until just simmering. Pour over 6 ounces of chopped chocolate and stir until smooth. Incorporate 2 tablespoons of cherry preserves.

Fill the indents of each cookie with the ganache. Refrigerate for a few minutes to let the ganache set.