Place the coarsely chopped dried cherries into a small saucepan and pour the cup of dark rum over top.

Over medium-high heat, bring the rum and cherries to a simmer for fifteen to twenty minutes. Remove off of the heat and let them sit while you make the cookies.

In the bowl of you mixer; add in the stick of butter and both the granulated and dark brown sugars. Blend those together on medium speed for 2 to 3 minutes or until the butter/sugar mixture is fluffy.

Add in the eggs, one at a time, mixing after each one. Scrape down the sides and the bottom of the bowl after each egg.

Measure and add in the teaspoon of real vanilla extract and blend until combined.

Gradually add in the flour mixture while your mixer is on low until the flour is incorporated.

Drain the rum soaked cherries, chopped dark and white chocolate and add them to the cookie dough. Mix on low until combined, scraping the sides and the bottom of the bowl one last time.

Use a two tablespoon scoop; measure out the cookie dough onto a lined, rimmed baking sheet, spacing them an inch or so apart.

Bake the cookies in a 375 degree oven for 8-10 minutes, rotating the pan halfway through.

Let the cookies cool slightly for 5-8 minutes before using a spatula to transfer them onto a wire rack to finish cooling.