Chop dried cherries and soak in warm tart cherry juice for approximately 10 minutes.

Using stand or hand mixer, cream butter and coconut oil. Add sugars, and continue creaming until well combined. Add egg into the creamed sugar mixture. 

In smaller bowl, mix together flour, salt and baking soda. Gradually add dry ingredients to wet, about one third at a time. Make sure to scrape bowl in between additions to make sure all flour has been incorporated.

Add soaked cherries and chocolate chunks and stir well with a spoon. 

Cover dough and chill for at least one hour or longer.

Remove dough from fridge, preheat oven to 350, and line a cookie sheet with parchment paper.

After dough has come to room temperature, use your hands to gather about 2 tbsp of dough. Roll into a ball and then flatten. Place cookies on lined cookie sheet and bake in oven for 10 minutes. Let cool on cookie sheet for 5 minutes prior to moving to cooling rack.