Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper. Sift together the dry ingredients: flour, baking powder, kosher salt, and baking soda in a bowl, and set aside.
With a hand mixer or stand mixer (paddle attachment), cream together the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. Add the eggs and vanilla, and beat until well combined, then gradually add the bowl of dry ingredients, being careful not to over mix.
Fold in chocolate, cherries, and pecans, hand-crushed. Using either a small ice cream scoop or a tablespoon, drop cookie dough about 2.5 inches (6.5 cm) apart onto the baking sheets and sprinkle with a little salt (and the decorative sprinkles if desired).
Bake until the edges of cookies are lightly golden, about 12 to 14 minutes. Halfway through the baking process rotate the pans. Let cool and enjoy!