Cream butter and sugar in the bowl of an stand mixer with paddle attachment on medium speed, scraping down the bowl as needed , until the mixture is smooth and light in color, about 5 minutes
Combine eggs and vanilla in a separate bowl. Add the egg mixture to the batter and sugar mixture in three additions, scraping down the sides of the bowl between each addition.
On low speed, add the sifted dry ingredients, chocolate chunks, and cherry pieces until well incorporated. Use a #24 scoop to portion onto parchment-lined sheet pans spacing evenly.
Preheat convection oven to 350*F / convection oven to 325 °F
Bake until golden brown around the edges, about 10 - 14 minutes.
Cool cookies on the pan until firm enough to move to cooling rack.