Preheat oven to 375° F

• Add tea to a small bowl or cup and pour ¼ cup boiling water over it. Allow it to steep for 5 minutes. 
• Melt butter in the microwave (15 to 30 seconds) and allow it to cool down but not solidify.
• Brush Madeleine mold with melted butter and set it aside until needed.
• In a large bowl, vigorously whisk eggs, sugar, orange zest, almond extract, and salt for a minute or two until light and fluffy. 
• Add 2 teaspoons of tea and 1 tablespoon of the tea leaves to the batter. Mix to combine.
• Chop and stir dried cherries into all-purpose flour. Mix gently into the bowl ingredients. 
• Use a rubber spatula to gently fold the melted and cooled butter into the batter.
• Scoop 1 heaping tablespoon of batter into each buttered Madeleine mold. Rest the batter for 10 minutes then bake for 10 minutes. Rotate the pan, front to back, halfway through.
• Remove the pan from the oven when the cookies have set and are golden around the edges. Immediately invert the pan onto a wire rack. Cool the cookies completely.
• Add chocolate chips to a small deep bowl and melt in the microwave, stirring every 30 seconds, until the chips are completely melted. Dip the Madeleines into the melted chocolate.
• Carefully rest the cookies on a wire rack and chill them in the refrigerator for about 15 minutes to set the chocolate. Bring to room temperature before serving.