PREHEAT the oven to 400°F.
LINE a cookie sheet with parchment or a nonstick pad and set aside
STIR together the pancake and waffle mix, baking soda, sweetener and dried cherries in a large mixing bowl. Set aside.
WHISK together the remaining ingredients (eggs, butter, apple cider vinegar, and extract) in another bowl.
POUR the wet mixture into the dry and stir until well combined.
PORTION the dough using an ice cream scoop into 10 balls of dough and place them in two evenly spaced rows on the prepared cookie sheet.
BAKE for 11-14 minutes, until the tops are lightly golden.
TRANSFER to a rack to cool slightly before serving, or cool completely before storing.