Preheat oven to 180°C / 350°F. 

Butter the bottom and sides of two round, square, or heart shaped cake pans. (This amount of cookie dough is enough for two 9-inch round tins)

In a large bowl use a whisk to mix together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix the cold butter pieces with the sugars until well blended, about two minutes. 

Add the eggs, one at a time. Give the bowl a good scrape down and ensure everything is well combined, then add the vanilla.

Add the flour mixture to the wet mix all at once, and blend until just barely combined. 

Next add the chocolate chips, dried cherries, and walnuts, and mix until evenly combined. I like to finish the mixing with a wooden spoon.

Press approximately half of the dough into each cake pan, using your hands (wet hands are good if the dough is sticking to you) to press the dough into an even layer. 

Bake for about 25 - 30 minutes. The cookie cake is done when puffed and golden on top, and a knife inserted in the center comes out clean. 

Remove from the oven and set the cookie in it's tin on a wire rack to cool. 

Serve in slices, with a glass of milk or a scoop of iced cream handy. Also amazing served warm, and eaten straight from the pan. Enjoy!