Adapted from Cooking Light January 2002, I mix them right in a saucepan.
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
10 Tablespoons butter (1 stick plus 2 T)
3/4 cup + 2 Tablespoons unsweetened cocoa powder (we use Hershey's)
1 1/3 cup granulated sugar
2/3 cup packed brown sugar
2/3 cup plain low-fat yogurt (we like Stonyfield)
2 teaspoons vanilla extract
1/2 cup coarsely chopped dried cherries
1/3 cup white chocolate chips
1/3 cup chocolate chips (your choice, semi-sweet or milk chocolate)
Preheat oven to 350 degrees F.
Combine flour, salt and soda in a medium bowl and set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. It will look like wet coarse sand. Add yogurt and vanilla. Stir to combine. Add half of flour mixture, stir til almost combined, then add remaining flour and mix. When the flour is almost mixed in completely, add the dried cherries and chips and stir to combine.
They tend to stick to the baking sheet a little so you might want to spray the sheets with cooking spray or line them with parchment.
I spray the palm of my hand with a little cooking spray and roll each 2-3 teaspoon portion into a ball and place it on the baking sheet.
Bake at 350 for 8-10 minutes. Cool on sheet 2-3 minutes or until firm. Remove cookies from pan and cool on wire racks.