Step 1

Chop maraschino cherries into ¼ inch pieces, reserving 1/3 cup of juice. Set aside.

Step 2

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

Step 3

In a large bowl, use a hand mixer to beat the butter, eggs, both sugars, both extracts, and the reserved cherry juice for 2-3 minutes.

Step 4

Pour dry ingredients into the wet mixture and mix until no dry spots remain.  Do not overmix.

Step 5

Use a fork to mash the bananas and then gently fold them into the cookie dough.

Step 6

Fold the chocolate chips and chopped cherries into the batter.

Step 7

The dough will be sticky.  To make scooping a little easier, cover the bowl and refrigerate for one hour (or up to 24 hours.)

Step 8

Preheat oven to 350°. Line baking sheets with parchment paper or silicone baking mats.

Step 9

Scoop the dough with two tablespoons, using the drop method or with a 1-ounce cookie scoop, leaving 2-3 inches in between, pressing down and flattening out the dough slightly (this dough does not spread much on its own.)

Step 10

Bake for 10-12 minutes. Remove from the oven and immediately transfer to a cooling rack.  However, if you prefer the cookies to crisp up a little more, leave them on the cookie sheet until completely cool.