In a medium bowl, whisk together all the dry ingredients and set aside.

In another medium bowl, whisk together the softened butter, white sugar, and dark brown sugar until light and creamy. Whisk in the vanilla extract until combined.

Add in the egg then whisk until smooth.

Whisk half of the dry ingredients into the wet until there are a few streaks of flour left. Fold in the rest of the dry ingredients with a spatula until the dough is just combined and no pockets of flour remain.

Dollop spoonfuls of cherry jam over the dough in different spots. Use your spatula to cut through the dough and fold in 3-4 times to achieve a swirled look.

Portion the dough with a cookie scoop and place it onto a lined tray, creating 12-14 dough balls. Chill in the refrigerator for 1-2 hours.

Preheat the oven to 350°F. Line your baking sheet with parchment paper or a silicone mat.

Place the pre-portioned dough balls onto the lined baking sheet, leaving about 3 inches of space between each.

Bake in the preheated oven until the edges are set and lightly browned, about 9-12 minutes. The middle should be slightly underdone.

Let the cookies cool on the baking sheet for 8 minutes before transferring them to a wire rack to cool completely.