Preheat the oven to 350°F. Line a full sheet or two half sheets with parchment paper. In a medium sized bowl, whisk together the AP flour, unsweetened cocoa powder, baking powder, and salt. Set the dry ingredients aside.
Place the chocolate and cubed butter into a heat safe bowl and over a pot full of simmering water, creating a double boiler. Once the chocolate fully melts, switch off the stove and keep stirring until the butter melts. Allow it to cool.
In a mixing bowl, crack open the eggs and add in the sugar. Cream them together with a whisk or mixer until it's pale. Pour in the vanilla and melted chocolate and continue to whisk together until smooth. Sift in dry ingredients. Gently fold it in using a rubber spatula just until incorporated. Fold in the chocolate chunks last.
Drop ~3oz of cookie batter in rows of 2, limiting to 6 per half sheet to allow for spreading. Using a spoon, create a hole in the middle and spoon in the cherry jam.
Bake each tray one at a time for ~13 minutes. (Optional) While the cookies are warm, press half of a cherry into the jam. Allow the cookies to cool in the pan for 15 minutes until it fully sets.
Notes
Once the brownies come out of the oven, they will be soft and ooey gooey. Don't overbake them! Allow them about 15 minutes to set up in the sheet pan as they cool. The center will collapse more than usual for some cookies due to the jam.