Grease a 9 inch bread pan very well with butter. Preheat the oven to 350 degrees.

In a large mixing bowl, combine the melted butter, brown sugar, and white sugar. Whisk together until smooth and no brown sugar lumps remain. Whisk in the Greek yogurt, then add the eggs, one at a time, whisking well after each addition. Stir in the vanilla.

In another bowl, mash the bananas then whisk them into the Greek yogurt mixture.

Sprinkle the flour, baking soda, baking powder, salt, and cinnamon on top then stir it together until no white remains. Reserve about 1/4 cup of the cherries for the top of the bread. Toss the remaining cherries with the 2 Tablespoons of flour then gently fold them into the batter along with the chocolate chips.

Pour the batter into the prepared pan and layer the reserved cherries on top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Check the pan after about 40 minutes. If the top is getting too browned, cover with foil for the remaining baking time. Allow the bread to cool before removing from the pan (after you sneak a slice warm from the oven, of course.) Wrap leftovers in saran wrap. Bread will keep for up to a week in the fridge. I recommend reheating slices in the microwave before serving.