For the Chocolate Cookies
1-In a medium mixing bowl, whisk the: In a medium mixing bowl, whisk the flour, cocoa powder, salt and baking powder together. Then set aside the flour mixture.
2-In a large bowl, cream the butter,: In a large bowl, cream the butter, brown sugar, and granulated white sugar together with an electric mixer on high speed. (You can also use a stand mixer with a paddle attachment.)
3-Add in the egg yolks and vanilla: Add in the egg yolks and vanilla and mix on medium speed until light and fluffy, about 1-2 minutes.
4-Add the dry ingredients to the wet: Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
5-Scoop the dough in 32 portions with: Scoop the dough in 32 portions with a tablespoon-size cookie scoop and roll into balls. Directly after rolling into a ball, press each with a 1/4 tsp to make an indent. Chill the dough for one hour.
6-Preheat the oven to 350 degrees 15: Preheat the oven to 350 degrees 15 minutes before you’re ready to bake the cookies.
7-Arrange 8 cookies per large, parchment paper: Arrange 8 cookies per large, parchment paper lined baking sheet.
8-Bake the cookies for 9-11 minutes: Bake the cookies for 9-11 minutes. (I think 10 is perfect.) When the cookies are straight out of the oven lightly press down on the centers again with a 1/4 tsp. (They may have lost their indent a little as they baked.) Scoot a circular cookie cutter/biscuit cutter around each cookie while they are still hot to give them a perfect circular shape, and to get them back to their original smaller size.
9-Let the cookies cool on the baking: Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to completely cool.

For the Chocolate Cherry Ganache
10-Add the chopped chocolate to a medium: Add the chopped chocolate to a medium bowl.
11-Heat the heavy cream in a small: Heat the heavy cream in a small saucepan just until it’s about to boil, then pour it over the chocolate. Stir to combine together.
12-Add in the cherry preserves and mix: Add in the cherry preserves and mix together.

Assembling the Cookies
13-Fill the center of each cookie with: Fill the center of each cookie with about 1 teaspoon of ganache, more if it’ll fit.
14-Chill the cookies in the fridge for: Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set.
15-Store left overs in an air tight: Store left overs in an air tight container for up to three days.