In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In another bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Preheat the oven to 350°F (175°C).

Using a cookie scoop, take a portion of dough and flatten it in your palm.

Place a teaspoon of cherry preserves in the center and fold the dough over to seal it.

Place the cookie balls on a baking sheet lined with parchment paper.

Bake for 10-12 minutes or until the edges are lightly golden.

Melt the dark chocolate chips and coconut oil together in a double boiler until smooth.

Dip each cooled cookie in the chocolate coating, then place on a wire rack to set.