Ashley | Baker By Nature

Preheat the oven to 325°F. Line two large baking sheets with parchment paper and set them aside.  
 In a large bowl, whisk together the flour, baking soda, and salt. Set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium speed for about 3 minutes, until light and fluffy, scraping down the bottom and sides of the bowl as needed. Beat in the vanilla and almond extracts.
Reduce the mixer speed to medium-low and beat in the eggs, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. 
Reduce the mixer speed to low and add the flour mixture, beating until just combined. Mix in the chocolate chips, pistachios, and cherries, just until evenly combined. 
At this point you can bake right away or cover and refrigerate for up to 1 hour (no longer or the dough will become too hard to scoop). 

Using a large spring-loaded cookie scoop, scoop heaping 3 tablespoon sized mounds (80g) of cookie dough and roll it into a ball. Place the dough ball on the prepared sheet. Repeat with all dough, leaving 2 inches between each cookie.
Bake one sheet at a time for 12 minutes to 13 minutes, or until golden at the edges but still soft in the middle. 
Remove the cookies from the oven and, using a spatula, carefully tuck in any edges that may have spread too much while baking, creating a perfectly round cookie. 
Press extra chocolate chips on top, if desired. Cool cookies on the baking sheet, placed on a wire rack, for 20 minutes before serving/moving.