In a large mixing bowl, whisk together flour, baking powder, baking soda and salt. Set to the flour mixture to the side.
In bowl to standing mixer, use paddle attachment to cream together butter and sugar for 3-4 minutes on medium speed, until light in color and fluffy in texture.
Reduce mixer speed to low, add in one egg at a time, then vanilla extract, maple syrup, followed by mashed banana; allowing each ingredient to fully incorporate before adding in the next.
Add in flour mixture, followed by oatmeal, almond and dried cherries.
Once cookie dough comes together, stop the mixer (overmixed cookie dough results in a bad kind of chewy).
Use 1/4 cup or ice cream scoop to scoop out two balls of dough.
First, take one cookie dough ball, flatten it with the palms of your hand to about 3 inches in diameter and create an edge around the perimeter of the cookie (to hold the filling).
Place 2 tbsps of blueberry filling in the center of the cookie. Then, use the other cookie dough, flatten to a round circle and place on top of the filling, covering the entire base cookie area.
Pinch together the edges to seal the cookie.
Repeat steps and place cookies in freezer.
Freeze for at least 30 minutes. When ready to bake, preheat oven to 350F.
Bake for 22-27 minutes; or edges are golden brown.
Allow cookies to cool for 20 minutes before touching to avoid them breaking apart.
