In a large mixer, combine the butter and sugars with a paddle attachment. Mix together for 2 minutes until the sugars all incorporated.

Add the eggs one at a time, followed by the vanilla extract and mix.

Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Mix until the last bit of flour gets incorporated and then stop.

Add the coconut, oats, chocolate chips and dried tart cherries and gently fold them into the dough with a sturdy spatula. Refrigerate batter for at least 1 hour and up to 24 hours.

Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet. Transfer sheets into over and bake for 14-16 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.

Store cookies in the fridge for 4-5 days, or in the freezer for up to 1 month. I have no idea if they last longer than that because I always eat them within the first few days anyway!