Move oven racks to upper- and lower-middle positions and preheat to 375 degrees F. Line 2 cookie sheets with silicone baking mat or parchment paper; set aside.

Whisk together flour, cocoa powder, baking soda, and salt in medium bowl. In large measuring cup whisk together corn syrup, egg white, and vanilla.

In stand mixer fitted with paddle attachment, beat together butter and sugars until light and fluffy, about 2 minutes. Reduce speed to medium low, and pour in corn syrup mixture in a slow, steady stream and beat until combined, about 20 seconds. Turn mixer off and add flour mixture, chocolate chunks, cherries, and almonds; pulse mixer on lowest speed about 10-15 times until flour is almost all mixed in. Increase speed to low and mix until chocolate chunks, cherries, and almonds are evenly distributed, about 10 seconds. Quickly stir dough with rubber spatula to make sure no flour pockets remain. Chill dough for 30 minutes to firm slightly (but NO LONGER THAN 30 MINUTES!).

Using 2-tablespoon cookie scoop, scoop dough onto prepared cookie sheet, spacing them 2 inches apart. Gently flatten cookies a little using palm of hand. Bake, switching baking sheet positions halfway through baking, until cookies are slightly puffed, cracked and edges have begun to set but centers are still soft (if you look between cracks of cookie, they will appear raw and seem underdone…this is EXACTLY what you want), 10-11 minutes. DO NOT OVERBAKE!

Let cookies cool 5 minutes on baking sheet, then move them to wire rack; cool cookies to room temperature.