Double Chocolate Cherry Cookies (whole grain, dairy-free)

Preheat the oven 350°F (176°C) and line a baking sheet with a piece of parchment paper.
In a medium bowl, mix together the flour, cocoa powder and baking powder.
1 1/2 cups (187 grams) whole wheat flour, 1 cup (124 grams) Dutch-process cocoa powder, 1 1/2 teaspoons baking powder
In a large microwave safe bowl, melt the coconut oil.
3/4 cup (168 grams) refined coconut oil
To the melted coconut oil, add the sugar, honey, vanilla and eggs and stir until well combined. Let it sit for 5 minutes to let the sugar dissolve.
1 1/4 cups (250 grams) unrefined sugar, 1/4 cup (80 grams) honey, 1 tablespoon vanilla, 2 large eggs
Add the dry mix to the wet and stir until well combined.
Stir in the chocolate chips and dried tart cherries.
2/3 cup (120 grams) chocolate chips, 1 cup (120 grams) tart cherries
Roll into 24 1-1/4" balls and place them 2" apart on the prepared baking sheet.
Press the balls down with the palm of your hand.
Bake for 6-8 minutes or until the cookies appear set in the middle. Do not over bake!
Let the cookies cool for two minutes on the baking sheet and then remove to a wire rack to cool completely.
Store in an airtight container for up to 1 week.