Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper (see our website to order); set aside. In a medium bowl, combine the first 7 ingredients (garbanzo bean flour through salt); set aside.
With an electric mixer cream butter (room temperature, not melted) with sugars, egg and vanilla until well-combined.
Add dry ingredients gradually; mix only until moistened. Fold in chocolate chips and cherries.
With small ice cream scoop, place balls of dough (about 2 tablespoons each) 2” apart on cookie sheet.
Bake 10-12 minutes until puffed and cracked. Cool on baking sheet 5 minutes, then transfer to wire rack to cool. Store in airtight container.
