Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Finely chop the toasted almonds in a food processor until crumbly (avoid making almond butter).

In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy. Add vanilla extract and mix well.

Fold in chopped almonds and dried cherries until thoroughly combined.

Form the mixture into 1-inch balls and place them on the lined baking sheet.

Bake for 12-15 minutes until bottoms are lightly golden. Allow to cool before rolling in powdered sugar.