For the Chocolate Cookies:

1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
2. In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar on high speed until fluffy.
3. Add egg yolks and vanilla to the butter mixture. Beat on medium speed for 1–2 minutes until light and smooth.
4. Gradually mix in the dry ingredients on low speed until just combined.
5. Scoop the dough into 32 portions (use a tablespoon-size scoop). Roll into balls, then press each with a ¼ tsp to create an indent. Chill the dough for 1 hour.
6. Preheat oven to 350°F. Arrange 8 cookies on a parchment-lined baking sheet. Bake for 9–11 minutes (10 is ideal).
7. Immediately after baking, use a ¼ tsp to re-press the centers if needed. Use a circular cookie cutter to reshape cookies into perfect circles while still warm.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For the Chocolate Cherry Ganache:

1. Place chopped chocolate in a medium bowl.
2. Heat heavy cream in a small saucepan until just about to boil, then pour over the chocolate. Stir until smooth.
3. Add cherry preserves to the chocolate mixture and mix until fully combined.

Assembling the Cookies:

1. Spoon about 1 teaspoon of ganache into the center of each cookie. Add more if there’s space!
2. Chill cookies in the fridge for 10–15 minutes to let the ganache set.
3. Store leftovers in an airtight container for up to 3 days—if they last that long!