Preheat oven to 350°F. Line a large baking sheet with parchment paper.

Combine flour, baking powder and salt in a large bowl and whisk to blend evenly.

Whisk together eggs, sugar and vanilla in a medium bowl until lightened in colour. Stir together melted butter and peanut butter and stir it into the egg mixture.

Add flour, baking powder and salt and start to stir with a wooden spoon or spatula until most of the flour is absorbed. Add chocolate chips and dried cherries and fold them through the dough so that they are evenly distributed. The dough will be a bit sticky.

Divide dough in half and place onto a lightly floured work surface. With lightly floured hands, gently roll each portion into a 12-inch log and place along the length of your prepared baking sheet spacing them about 3 inches apart. Flatten logs so that they are about 2½ inches wide and ¾-inch high.

Brush flattened logs lightly with beaten egg and sprinkle with sugar. Bake for 23-25 minutes until golden brown. Transfer baking sheets to a wire rack and cool for at least 30 minutes so that the cookie logs no longer feel soft and are firm enough to slice neatly. Reduce oven temperature to 325°F.

Use a large sharp knife to slice logs into ½-inch pieces and place them back onto the baking sheet so they are standing right-side-up. Bake for 10-15 minutes until dry and crisp. Serve with espresso!