Cup of Yum
1. Preheat the oven to 350°. Line two baking sheets (that will fit in your freezer) with parchment paper or the non-shiny side of tin foil. Set aside.
2. In a small bowl combine the a.p. flour, whole wheat flour, salt and baking soda. Whisk to combine and set aside.

FOR THE CHERRY CHIP COOKIE DOUGH

Cup of Yum
1. In the bowl of a stand mixer, combine the butter, sugar, and brown sugar. Cream the butter and sugars until smooth. Add the egg vanilla and water and beat to incorporate, scraping the bowl down occasionally.
2. Add the flour mixture to the butter and beat on low speed until just mixed. Add the dark chocolate, dried cherries and almonds and mix on low speed to combine.
3. Scoop out one-third cup of dough and roll it into a ball. Place on the cookie sheet. Space the balls far enough apart so they don't touch when they spread ... about 4 inches. Place the cookie sheet in the freezer for 15 minutes.

BAKE CHOCOLATE CHIP CHERRY COOKIES

1. Transfer the cold cookie sheet to the oven and bake for 10 minutes.

SLAM THE CHERRY CHOCOLATE COOKIES:

1. Lift one side of the cookie sheet up about 4 inches and drop it down. Repeat.
2. Cook for two minutes and repeat the process of lifting and dropping every two minutes until the cookies are crispy on the edges and not quite done in the middle, about 6-8 minutes longer.
3. Remove from the oven and let the cookies cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat the process with each batch of cookies.