Line 3 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, ginger, salt, and nutmeg. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl and beat in the vanilla and egg. Reduce the speed to low and slowly add the flour mixture, mixing until combined, about 1 minute. Remove the bowl from the mixer and carefully stir in the green cherries, red cherries, pineapples, pecans, and walnuts.

Using a 2 tablespoon-cookie scoop, scoop the dough onto the prepared baking sheets, spacing the dough balls about 3 inches apart. Chill the dough for at least 30 minutes and up to overnight.

Preheat the oven to 375 degrees F.

Working in batches if necessary, bake the cookies, rotating the pans halfway through,until lightly golden around the edges, 12 to 14 minutes. Transfer the cookies to a cooling rack and allow them to cool completely.

Store in an airtight container.