In a medium-large sauce pan gently melt and brown butter on medium low heat until it’s fragrant and a nutty brown color. Remove from heat and add both sugars. Stir until all the sugar is incorporated into the butter and let the mixture cool slightly. Using a whisk stir again and add the unsweetened cocoa. Add vanilla and cherry liqueur. Stir. Add egg (make sure mixture is no longer hot to the touch) and stir thoroughly.

In a larger bowl mix flour with salt, baking soda and espresso. Whisk. Add butter mixture to dry mixture and with a wooden spoon, mix until everything is incorporated. Let mixture cool to room temperature. It should take about 15-20 minutes. Add the cherries and chocolate chips and stir. If the dough is warm, the chocolate will melt a little bit. Using clean hands gather dough and mix to make sure everything is well incorporated. Scoop into generous 1/4 cup dough balls and refrigerate on a baking sheet covered with plastic wrap overnight.

Preheat oven to 350. Line two baking sheets with parchment. Remove dough from refrigerator. Place six dough balls to a cookie sheet well apart from one another. Let them soften slightly. Flatten with wet fingers just before baking so that they are almost 4 inches big. Bake about 10 minutes and rotate. Bake about 3 minutes more. Repeat.