Preheat oven to 350 degrees. Prepare two baking sheets by lining with parchment paper or a silicone mat. Set aside.
Add flour, baking soda, baking powder, and salt to a large bowl. Add oats and ¾ cup of mini chocolate chips to a food processor. Cover and pulse until the oats and chocolate chips are ground into smaller pieces but not as fine as powder. Add to the flour mixture and whisk together. Set aside.
Add the softened butter, sugars, and molasses in the bowl of a stand mixer. With the paddle attachment, cream together until fluffy, about 3-4 minutes. Add eggs, one at a time, beating after each addition. Add vanilla extract and beat until smooth. Add 1/3 of the flour mixture and beat until combined. Add the rest of the flour mixture and mix together.
In the food processor, add the pistachios and walnuts. Cover and pulse until finely chopped. Add to the dough mixture, along with the finely chopped cherries and the remaining mini chocolate chips. Mix on medium to combine all together. This will take some time. If your mixer cannot handle it all, you can use your hands to mix together.
Using a medium cookie scoop, scoop out the dough into perfect rounds and place on the cookie sheet about 2-3 inches apart. There should be no more than 12 cookies per baking sheet. Bake 1 baking sheet at a time in a preheat oven for about 15 minutes or until the edges start to brown.
Remove from the oven and let cool for about 10 minutes before eating.