1. In a large bowl, cream the butter and sugars together with a handheld electric whisk until the mixture is soft and fluffy ( 2-3 minutes ).

2. Add in the egg and whisk again until well incorporated. 

3. Add the vanilla and almond extract, then mix. 

4. Sift in the flour, cornflour, baking powder, bicarbonate of soda and salt. 

5. Using a spatula or wooden spoon, mix the flour into the creamed butter mixture until a stiff dough is formed. 

6. Stir in the chocolate chunks and cherries (and flaked almonds if using them), combine until well distributed but don’t over mix. 

7. Place the dough in a covered bowl and refrigerate for a minimum of 1 hour. ( I leave mine overnight. )

8. When ready to bake, preheat the oven to 170 degrees Celsius. 

9. Line 2 baking trays with parchment paper. ( You will probably need to bake in batches as only place 5 on one tray)

10. Roll the dough into approximately 50-55g sized balls with your hands and then shape them into a sandcastle shape so they have more height than width. These cookies will spread so they need height to begin with. 

11. Place 5-6 on a baking tray , don’t overcrowd because they do spread. ( Between batches, the spare dough should be refrigerated.) 

12. Bake for 13 – 15 minutes until the edges are golden brown and crisp and the cookie is cooked.

13. Allow the cookies to rest on the baking tray and cookie doctoring with a ring may be needed ( see notes) at this point. 

14. Once cool, transfer to a baking tray to cool completely. 

Decoration, if desired, can be a drizzle of melted white chocolate or a drizzle of icing sugar but these cookies are gorgeous without either.