In a food processor, combine the almonds and granulated sugar. Pulse until the almonds are finely chopped into a coarse meal.
In a separate large bowl, beat the egg whites with a whisk or electric mixer until they become foamy.
Stir in the vanilla extract.
Gradually add the almond-sugar mixture and the chopped dried cherries to the egg whites.
Stir with a spatula until a loose, sticky dough forms.
Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours, or overnight for best results.
When you're ready to bake, preheat your oven to 350°F / 175°C.
Line two baking sheets with parchment paper.
Drop teaspoon-sized mounds of the chilled dough onto the prepared baking sheets, leaving about 3 inches of space between each cookie to allow for spreading.
Bake for 20 to 25 minutes, or until the cookies are lightly browned and feel firm on the outside.
Keep the remaining dough refrigerated while the first batch bakes.
Let the cookies cool completely on the baking sheets before carefully removing them with a spatula. If desired, dust with confectioners' sugar before serving. Store in an airtight container for up to 3 days.
Don't over-bake. The cookies will continue to firm up as they cool on the hot baking sheet. Pull them from the oven when the edges are golden brown.
