Preheat your oven to its lowest. Chop the cherries and place them on a plate lined with a paper towel. Squeeze the liquid from the cherries and then place them onto a parchment-lined baking sheet. Place the cherries in the oven for 15 minutes. Remove and set aside to cool.

Preheat the oven to 400°F/200°C/Gas 6. Line a large baking sheet with parchment paper or a baking mat and set it aside.

To make the cookie dough, use an electric stand mixer fitted with a paddle attachment to cream the butter and sugars on medium speed for 2-3 minutes until light and fluffy. Add the eggs one at a time, mixing until combined, scraping down the sides of the bowl as needed.

Sift or whisk the cocoa powder, all-purpose flour, cake flour, cornstarch, baking soda, salt, cayenne powder, ancho chili powder, and cinnamon into a large bowl.

Add the dry ingredients to the wet ingredients one cup at a time and mix on low to combine. Add the chocolate chips and diced cherries to the bowl and mix to combine. Cover the bowl and place the dough in the refrigerator for 15 minutes.

Use a large ice cream scoop to scoop out portions of dough, approximately 3½oz/100g, and roll them into balls. Place the dough balls onto prepared baking sheets about 2"/5cm apart.

Bake the cookies in the oven for 10 minutes. Remove from the oven and leave to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!