Preheat oven to 350°F. Line and grease a 9 x 13-inch pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder and fine sea salt. Set aside.

In bowl of stand mixer, add the brown and white sugars, and melted coconut oil. Beat until well mixed. Add the milk, vanilla, and almond extract, beating until smooth. Add the flour mixture and beat until everything is creamed together. Stir in the chocolate chips and dried cherries, mixing on low.

Evenly press the cookie dough into the prepared pan. I like to use a piece of plastic wrap to do this. Simply put the plastic wrap over the top of the dough and press into the pan.

Bake in the preheated oven for 20 minutes (or up to 25), or until touching the top of the bars with your fingertip leaves a little dent. The edges should be just lightly golden. Let bars cool completely in pan before cutting into squares. Freeze the cookies if not eating them right away.