Place the cherries in a bowl, pour over the bourbon.  Microwave for 1 minute, then let it sit at room temperature for 10 minutes.  This will allow the dried cherries to reconstitute and absorb some of the bourbon along the way.

Meanwhile, preheat your oven to 325 degrees F.  Line two baking sheets with parchment paper or silicone, set aside until ready to use.

Whisk the flour, cinnamon, garam masala *, baking soda & salt together in a large bowl.  Stir in the shredded coconut. 

In the bowl of your stand mixer, cream the butter and sugar together until smooth.  You will want to allow it to mix for about 2 minutes on medium/low speed, then crank to medium/high for 5 minutes.  Scrape down the sides of your bowl, as needed.

Once the mixture is smooth, add in the maple syrup and molasses.  Add in an egg and vanilla and beat to combine.  Now set your mixer to low and add in the flour mixture in 2 batches (add it in more batches if you double or triple the recipe). 

Fold in the oats, cherries and bourbon until just combined. *

Use an ice cream scoop to measure even amounts (about 3 tablespoon sized amounts), drop the cookies 2 inches apart on your prepared baking sheets.  Place a dried cherry on top of each cookie.

Bake until the cookies are golden brown, between 15 – 17 minutes.  Remove from the oven, cool on the pan for 2 – 4 minutes, then move to a rack to cool completely.