1. Line 2 baking sheets with nonstick baking mats or parchment paper; set aside.

2. Melt 2 cups chocolate chips in a heatproof bowl set over (but not touching) simmering water. Remove from heat and let cool slightly.

3. In a medium bowl, whisk together flour, salt, baking soda, and baking powder; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, mixing well after each addition; mixture may appear curdled at this point. Add vanilla and mix until combined. With the mixer on medium, slowly add melted chocolate; mix until incorporated. With the mixer on low, add reserved flour mixture and mix until combined. Fold in remaining chocolate chips, hazelnuts, and cherries.

5. Using a 2-inch ice-cream scoop, scoop dough onto prepared baking sheets, spacing 2 inches apart; using the palm of your hand, press down to flatten slightly. Transfer to refrigerator until chilled, about 1 hour.

6. Preheat oven to 350 degrees. Bake cookies until set, but still soft, about 15 minutes, rotating pans halfway through baking. Let cookies cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.