In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, ¾ cup of Dutch-process cocoa powder, 1 teaspoon of baking powder, and ½ teaspoon of sea salt until well combined. Set this mixture aside.

In a large mixing bowl, cream ½ cup of softened unsalted butter, ½ cup of light brown sugar, and ½ cup of granulated white sugar using a mixer until light and fluffy.

Add 2 large egg yolks and 1 teaspoon of vanilla extract to the creamed mixture and mix until fully combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

Portion out the dough into 32 equal pieces, roll into balls, and place them on a lined baking sheet. Indent the center of each ball and chill for 1 hour.

Preheat your oven to 350°F (175°C). Bake the chilled cookies for 9-11 minutes until set. Re-indent centers if necessary after baking.

Prepare ganache by heating ½ cup of heavy cream until boiling, then pour over 8 ounces of chopped chocolate. Stir until smooth, then mix in ¼ cup of cherry preserves.

Once cookies are cooled, fill each indent with about 1 teaspoon of the ganache. Allow to set before serving.