In a medium bowl, whisk together 1 ¾ cups all-purpose flour, ⅓ cup Dutch-process cocoa powder, 1 teaspoon baking powder, and ½ teaspoon sea salt until thoroughly combined.

In a large mixing bowl, beat together ½ cup softened unsalted butter, ½ cup light brown sugar, and ¼ cup granulated sugar until the mixture is fluffy and pale, about 3 minutes.

Add 2 egg yolks and 1 teaspoon of vanilla extract to the butter-sugar mixture. Beat them together until the mixture is light and creamy, about 1-2 minutes.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined, about 30 seconds.

Scoop out about 32 portions of cookie dough, roll each portion into a ball, and place them on a parchment-lined baking sheet. Chill the cookie dough balls in the refrigerator for 1 hour.

Preheat your oven to 350°F (175°C) while the dough is chilling.

Once chilled, place 8 cookie balls on the baking sheets. Bake them for 9-11 minutes until set but slightly soft in the middle.

Allow the baked cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

In a heatproof bowl, pour ½ cup of heavy cream over 4 ounces of chopped chocolate, let it sit for 2 minutes, then stir until melted and smooth. Mix in 2 tablespoons of cherry preserves.

Once the cookies are cooled, fill the indents with about 1 teaspoon of the ganache, then chill them for 10-15 minutes to allow the ganache to set.