Preheat oven to 350-degrees and line a large cookie sheet with parchment paper and set aside.

In a large bowl mix together the butter, brown sugar, white sugar, cherry extract and vanilla extract. Mix until combined. Stir in the egg yolks and pink food dye (if using). Stir in the flour, baking soda, baking powder, salt and cornstarch and mix until just combined. Drain all of the juice from the jar of cherries and chop the cherries into small pieces. Place the cherries in between two paper towels to soak up any excess juice. Fold in the chocolate chips and cherry pieces into the dough. Refrigerate the dough for 2-3 hours.

Use a standard sized cookie scoop to scoop cookie dough balls onto prepared cookie sheet. Leave a few inches between the dough balls. Bake cookies in 350-degrees for 9-12 minutes, depending on your desired cookie doneness. I used a large cookie scoop and baked cookies for 16-minutes.

Let cookies set on cookie sheet for 5-minutes before transferring to a wire rack to cool completely.