Preheat oven to 350F. Grease a 9x5-inch loaf pan with butter or nonstick spray, then line with parchment paper leaving a 2-inch overhang on the long sides for easy removal.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

In a large bowl, whisk the melted butter and sugar until smooth and slightly pale, about 1 minute. Add the eggs one at a time, whisking well after each. Stir in the sour cream and vanilla until fully incorporated.

Add the dry ingredients to the wet ingredients and fold with a rubber spatula until just combined - a few streaks of flour remaining is fine. Overmixing makes tough bread.

Add the chopped cherries and chocolate chips. Fold gently until evenly distributed throughout the batter, about 6-8 strokes.

Scrape the batter into the prepared pan and smooth the top. Bake 50-55 minutes until the top is deep golden and a toothpick inserted in the center comes out with just a few moist crumbs - no wet batter. Start checking at 50 minutes.

Cool in the pan for 15 minutes, then use the parchment overhang to lift the bread onto a wire rack. Cool completely before slicing, about 1 hour. The bread slices much cleaner when fully cooled.