In a large bowl, whisk or sift together the flour, baking soda, baking powder, and salt. Set aside.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Stir in the egg and vanilla until well-combined. Add the dry ingredients and blend until the dough comes together and there are no longer flour streaked through, being careful to not over-mix at this point. Divide the dough evenly between 3 bowls.

To make the chocolate dough, add the cocoa powder, hazelnut liqueur and chocolate chips to one bowl and stir until well combined.

To make the cherry dough, add the flour, chopped cherries, and red food coloring to the second bowl and blend until well combined.

To make the pistachio dough, add the pistachios and green food coloring to the last bowl of dough and blend until well combined.

To shape the cookies, portion out a rounded teaspoon of each dough and press together to form a ball. Place on a baking sheet lined with parchment paper, lining them up as you continue to shape the rest of the cookies until all the dough is used up. Chill in the fridge for at least 1 hour.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Place six or eight cookies on each baking sheet and bake until lightly golden brown around the edges, about 10 to 12 minutes. Remove from the oven and allow to cool 5 minutes on the pan before transferring to a wire rack to cool completely. Repeat with the remaining cookies. Enjoy!