Preheat oven to 375 degrees F. Combine the flour, cocoa powder, baking soda, and salt in a bowl.
Using an electric mixer, cream both sugars with the butter until fluffy. Add in the eggs, Kahlua, and vanilla; mix until smooth.
Slowly add the dry ingredients into the butter mixture until well combined. Then stir in the chocolate chips and cherries.
Use a cookie scoop to dollop 2 Tb. portions of dough onto parchment paper lined cookie sheets. Place the cookies 2 inches apart.
Sprinkle a pinch of chopped crystallized ginger over the top of each cookie.
Bake for 8-10 minutes. Cool on the cookie sheets 5 minutes before moving.
Yields 24 cookies.