Heat the oven to 190C / 375F. Line two sheet pans (33 x 46 cm / 13 x 18 inch) with parchment paper.
Whisk the flour, baking soda, baking powder, and salt together in a bowl. Set aside.
In a large bowl, beat the butter, granulated sugar, and brown sugar with a hand mixer on medium for 3 minutes until pale and fluffy.
Beat in the egg, egg yolk, and vanilla extract until combined, scraping down the bowl once.
Add the dry ingredients in two additions, mixing on low just until no streaks of flour remain.
Fold in the dried cherries and white chocolate chips with a spatula until evenly distributed through the dough.
Cover the bowl and chill the dough for at least 30 minutes, up to 24 hours.
Scoop the dough into 16 balls of about 65 g each. Place 8 per sheet pan, spaced 5 cm / 2 inches apart.
Bake one pan at a time for 12 to 13 minutes, until the edges are golden and set but the centers still look soft.
Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
