Chop maraschino cherries into ¼ inch pieces, reserving 1/3 cup of juice. Set aside.

In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

In a large bowl, use a hand mixer to beat the butter, eggs, both sugars, both extracts, and the reserved cherry juice for 2-3 minutes.

Pour dry ingredients into the wet mixture and mix until no dry spots remain.  Do not overmix.

Use a fork to mash the bananas and then gently fold them into the cookie dough.

Fold the chocolate chips and chopped cherries into the batter.

The dough will be sticky.  To make scooping a little easier, cover the bowl and refrigerate for one hour (or up to 24 hours.)

Preheat oven to 350°. Line baking sheets with parchment paper or silicone baking mats.

Scoop the dough with two tablespoons, using the drop method or with a 1-ounce cookie scoop, leaving 2-3 inches in between, pressing down and flattening out the dough slightly (this dough does not spread much on its own.)

Bake for 10-12 minutes. Remove from the oven and immediately transfer to a cooling rack.  However, if you prefer the cookies to crisp up a little more, leave them on the cookie sheet until completely cool.