Double Chocolate Cherry Cookies with Pink Peppercorns

Ingredients

• ¾ cup (175 mL) dried cherries
• 3 oz (90 mL) kirsch
• ½ cup (125 mL) all-purpose flour
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) baking soda
• ¼ tsp (1 mL) baking powder
• 9 oz (280 g) dark chocolate, chopped into small pieces
• 4 oz (125 g) unsalted butter
• 4 large eggs, room temperature
• 1 ½ cup (375 mL) granulated sugar
• 3 oz (90 g) dark chocolate chunks
• 1 oz (30 g) white chocolate chunks
• 2 tbsp (25 mL) pink peppercorns, some crushed, some whole