Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Melt ½ cup of unsalted butter over medium heat until it turns golden brown, approximately 5–7 minutes, then allow it to cool slightly.

In a large bowl, mix the cooled brown butter with ¾ cup brown sugar and ¼ cup granulated sugar until smooth and creamy.

Add two large eggs, mixing well after each addition until fully incorporated.

In another bowl, whisk together 1¾ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually fold this into the wet mixture.

Gently fold in 1 cup of chopped fresh cherries and 1 cup of dark chocolate chunks.

Drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes or until edges are golden and centers are set.

Cool cookies on a wire rack to achieve the right texture.