Place the flours, cocoa powder, and baking powder in a mixing bowl and whisk to combine.
Place the Earth Balance in a stand mixer fitted with the paddle attachment (you can also use a handheld mixer on low speed). Beat on medium low speed for one minute. Add the sugars, egg replacer, vanilla, and salt. Beat on low speed for 2 minutes, or until mixture is fluffy. Add half of the flour mixture and beat for another minute. Add the remaining flour and beat to incorporate. Add the cherries and chocolate and beat quickly on low speed, until they're just incorporated.
Place the dough in a bowl and cover. Let it sit in the fridge for 30-60 minutes. Preheat oven to 350F. Line two cookie baking sheets with parchment.
Remove dough from fridge. Place about a half cup of cane sugar into a plate. Roll the dough into 1 1/2 inch balls, then roll them in the sugar. Place them 2 inches apart on your baking sheets. Bake for 12-14 minutes, or until the cookies are still soft in the middle but firm on the edges. Allow them to cool a bit before transferring them to wire racks to cool completely. Enjoy!