Whisk together flour, ginger, cinnamon, baking powder, salt, and allspice.
Cream together butter, sour cherry molasses, and sugar for 4 minutes.
Add eggs 1 at a time, making sure the first is fully incorporated into the batter before adding the next. Beat in vanilla.
Turn the mixer down to low and slowly add the dry ingredients.
Stop the mixer and fold in the dried cherries and chocolate chips
Wrap the dough in plastic cling film. Chill 2 hours.
Line 2 baking sheets with parchment paper. Heat oven to 325F.
Pinch off the dough roll it into balls. Then roll each ball in the sparkle sugar.
Bake for 15 minutes.
Transfer to wire cooling racks.
When cookies have cooled completely transfer to a platter and serve.