Preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper.

Whisk 110 g semi-salted butter with 50 g vergeoise sugar and 50 g brown sugar until creamy.

Beat 1 egg into the butter mixture until fully incorporated.

Combine 220 g all-purpose flour, 2 g baking powder, and 5 g cocoa powder in a separate bowl.

Fold the dry ingredients into the butter mixture just until no dry flour remains.

Fold 200 g chocolate chips through the cookie dough.

Scoop the dough into 10 large portions and space them apart on the lined baking sheet.

Bake the cookies for 10 to 12 minutes, until the edges are set and the centers remain soft.

Cool the cookies on the baking sheet for 10 minutes, then transfer them to a cooling rack.

Scrape the seeds from 1/2 vanilla bean and combine them with 150 g heavy cream, 1/2 tbsp mascarpone, and 10 g icing sugar.

Whip the cream mixture to firm peaks, then transfer it to a piping bag.

Pipe the vanilla mascarpone whipped cream onto each cooled cookie.

Grate dark chocolate over the whipped cream and top each cookie with 1 fresh cherry.