Cream the butter and sugar in a large bowl, then beat in the eggs until fully combined.

Sieve the flour and cocoa powder, then fold this and the baking powder into the butter and sugar mixture.

Roughly chop the cherries and stir them into the mixture until evenly spread.

Grab a non-stick baking tray (you'll probably need two, or cook the cookies in shifts) and spoon the mixture onto it, making sure there's a gap of 2-3 inches between each dollop.

Bake in the oven for 12 minutes. They will still be very soft when you take them out, but leave them to cool completely and they will be the perfect consistency. Enjoy with a cup of coffee. Yum!