Start by measuring out all your ingredients and ensuring your butter is softened to room temperature.

In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a large bowl, cream the softened butter with light brown and granulated sugar using an electric mixer for 2–3 minutes until pale and fluffy.

Incorporate the egg yolks and vanilla into the creamed mixture, beating on medium speed until light and smooth.

Slowly add the dry mixture to the wet ingredients, mixing on low speed until just combined to form a soft dough.

Scoop about a tablespoon of dough, roll it into a smooth ball, and create an indent in the center of each ball using your thumb.

Place the dough balls on parchment-lined trays and chill them in the refrigerator for 60 minutes.

Preheat your oven to 175°C (350°F) 15 minutes before baking.

Arrange 8 cookies on a prepared baking sheet and bake for 9–11 minutes until set but still fudgy.

Remove from the oven and gently re-press the indents if necessary.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Chop the dark chocolate and place it in a medium bowl.

Heat the heavy cream until just before boiling, pour it over the chocolate, let sit briefly, and then stir until smooth.

Mix the cherry preserves into the warm chocolate ganache until fully combined.

Once cookies have cooled, fill the center of each with about 1 teaspoon of the chocolate-cherry ganache.

Chill the cookies in the refrigerator for about 10–15 minutes to set the ganache.