• Preheat the oven to 375 degrees F
• Mix the vegetable oil with the sugar, eggs and vanilla until well combined.
• Add the flour, baking soda, salt and cinnamon to the bowl with the sugar mixture, and mix well, until a thick dough forms.
• Chop up the fresh cherries, making sure to remove the pits. Add the cherries and chocolate chips to the bowl, and mix well.
• Combine 1/4 cup of sugar and 2 tsp cinnamon in a shallow bowl or plate.
• Layer a large baking sheet with parchment paper. Roll a walnut sized piece of dough in your hands until a ball is formed. Roll the ball in the cinnamon/sugar mixture, and place on the baking sheet. Continue until the baking sheet is full, leaving about 2 inches of space between each cookie.
• Bake for 9-11 minutes until slightly browning on edges. If you overcook, they will be very hard once they come to room temprature, and if you undercook, they will be very soft, so keep an eye on them.

To Store:

• It is my experience that if you put them in a tupperware on the counter, the cookies will get very soft, and stick together. I recommend either leaving them out, exposed to the air, or placing them on a plate in the refrigerator. This allows the cookies to maintain their shape and gives them the perfect combination of crispy/cracked top with soft insides.