Preheat oven to 375 degrees F. Combine the flour, cocoa powder, baking soda, and salt in a bowl. Using an electric mixer, cream both sugars with the butter until fluffy. Add in the eggs, Kahlua, and vanilla. Mix until smooth.
Slowly add the dry ingredients into the butter mixture until well combined. Then stir in the chocolate chips and cherries.
Use a cookie scoop to dollop 2 tablespoon portions of dough onto parchment paper lined cookie sheets. Place the cookies 2 inches apart.
Sprinkle a pinch of chopped crystallized ginger over the top of each cookie. Bake for 8-10 minutes. Cool on the cookie sheets 5 minutes before moving.