Chocolate and Cherries, Sans Gluten

There are many mix-ins that one can add to a drop cookie recipe: chocolate chips are the first to come to mind, in a variety of cacao levels, then there are raisins and coconut and peanut butter chips and small candies and toffee bits and dried cranberry. Yet, I had not come across any recipes (that come to mind, at least) that called for dried cherries. Then I found this one, and I was initially intrigued by the addition of cherries to a chocolate cookie base, and further excited by the fact that the cookie is gluten-free. I am not, actually, gluten-free, but I know many people who are, and anyway, it's a great way to experiment with the slew of alternative flours that have taken up a permanent residence in my pantry.
I fiddled around with the original recipe a bit, and I came up with a cookie that I think is absolutely decadent. By allowing the cookies to bake a tad longer, the outside gets nice and crisp (of course, be careful not to burn the poor things) and the inside stays slightly fudgey and chewy, with a distinctly brownie-esque texture.

Gluten-Free Cherry Chocolate Cookies

Ingredients:
½ cup Garbanzo Bean flour
¼ cup potato starch
2 Tbsp. tapioca flour
1 tsp Xanthan Gum
½ cup unsweetened cocoa powder (not Dutch)
1 tsp baking soda
¼ tsp sea salt
½ cup butter
½ cup sugar
1/3 cup brown sugar, packed
1 egg
1 tsp vanilla
½ cup semi-sweet chocolate chips
¼ cup dried cherries (Tart)

Directions:
Preheat oven to 375°F. Grease a large cookie sheet or line with parchment paper (see our website to order); set aside. In a medium bowl, combine the first 7 ingredients (garbanzo bean flour through salt); set aside.With an electric mixer cream butter (room temperature, not melted) with sugars, egg and vanilla until well-combined. Add dry ingredients gradually; mix only until moistened. Fold in chocolate chips and cherries. Roll dough into small balls and place on cookie sheet. Bake 12-13 minutes until puffed and cracked. Cool on baking sheet 5 minutes, then transfer to wire rack to cool.