Preheat the oven to 350° F (180° C.) Prepare two or three baking sheets with parchment paper.
Measure the flour, baking soda, baking powder, and cocoa powder into the same bowl and mix together with a spoon.
Using a double boiler or a heat-proof bowl placed over a saucepan of simmering water, melt the chopped butter and chocolate, stirring constantly until it is smooth.
Let the chocolate cool a little, then add it to a large mixing bowl along with the sugars and almond extract. Mix with a spoon.
Add the eggs one at a time, mixing until each one is fully combined.
Add the flour mixtue and stir until it is fully incorporated. The dough should still look somewhat wet, but it shouldn't stick to your hands.
Add the chopped almonds, white chocolate, and dried cherries, and stir until the add-ins are dispersed evenly throughout. Avoid overmixing.
Shape the dough into 30 balls. After placing them on the baking sheets, use your hands to flatten them a little.
Bake at 350° F (180° C) for 9-10 minutes. Immediately after taking them out of the oven, the cookies should break apart easily and still be a little gooey in the centers. They will harden as they cool.
