Preheat the oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan or line it with parchment.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy — about 2–3 minutes with an electric mixer.

Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla.

Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk: dry, buttermilk, dry, buttermilk, dry. Mix until just combined; stop as soon as you see no streaks of flour.

Gently fold in the chopped cherries and chocolate chips with a spatula. If cherries are very juicy, toss them in a tablespoon of flour first to reduce sinking.

Pour the batter into the prepared pan and smooth the top.

Bake for 60–70 minutes. Start checking at 55 minutes — a toothpick or skewer inserted in the center should come out clean or with a few moist crumbs (not wet batter). If the top browns too quickly, tent with foil.

Cool in the pan on a wire rack for 10 minutes, then remove the loaf and cool completely before slicing.