Preheat oven to 350°F. Line a baking sheets with parchment paper or use nonstick spray.) In a large mixing bowl, use an electric mixer to cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well in between. Add vanilla and blend again. Add flours, baking soda and salt. Mix gently until fully incorporated. Stir in rice cereal, coconut, rolled oats, apricots, cherries and chocolate chunks. Scoop dough in large tablespoon-sized portions onto prepared baking sheets. Bake in a 350°F oven for 9-11 minutes or until the edges are golden brown and the middles are slightly soft. Allow cookies to cool for 10 minutes on baking sheets and then remove to wire racks to finish cooling.