Melt 4.5 oz. chopped dark chocolate in a large microwave-safe bowl in 25 second intervals. Once only a few unmelted chunks remain, whisk in remaining to prevent overcooking the chocolate. Cool chocolate for 5 minutes then whisk in melted butter, sugars and cocoa powder.

In a separate smaller bowl, whisk together flour, baking powder, salt, and baking soda. Add dry mixture and non-dairy milk to wet mixture. Whisk until creamy. Let batter sit at room temp. for 10 minutes to firm up.

Preheat oven to 350°F. Portion out cookie dough using a ~1.5 tbsp cookie scoop and roll into balls. Roll the dough balls in the ⅓ cup granulated sugar.

Use a teaspoon to make a well in the center of each cookie and fill with ~2 tsp of cherry preserves. Bake for 12 minutes. (Optional): To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. Top each cookie with shaving of white chocolate and enjoy!