Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
Microwave 1/2 cup chocolate chips on high for a minute until chips are melted.
In a stand mixer beat the vegan “butter with the sugar until mixture is creamy.
Add the eggs and beat again, scraping bowl to combine.
Add the melted chocolate and the vanilla and mix again.
In a small bowl whisk the gluten free flour, cocoa powder, baking powder and salt.
Add dry ingredients to wet and beat again for a minute.
Add the cashews, cherries and chocolate chips and mix.
Drop dough onto lined cookie sheet and top each cookie with 3-4 marshmallows.
Bake in oven for 10-12 minutes.
Remove from oven and let cool.