Directions: In a small bowl, combine the flour, cocoa powder, baking soda and salt. In a large bowl, with an electric mixer combine the butter, sugar and brown sugar. When well combine, add the eggs one at a time, mixing well after each addition. Blend in the vanilla. Begin adding the dry ingredients 1/2 cup at a time, mixing well until completely incorporated. Fold in the bittersweet chocolate, pecans and cherries. Using a small ice cream scoop, place balls of dough onto a parchment paper lined cookie sheet. Bake at 350 degrees for about 8-10 minutes until puffed and cracked. Allow cookies to cool and place a scoop of ice cream on one cookie and top with a second cookie.