Mix softened butter on high speed with an electric mixer for 1 minute until fluffy.

Add the sugars and beat until creamy.

Add the eggs and extracts and beat on high about 1 minute until creamy and smooth.

In another bowl whisk together the flour, salt and baking powder.

Pour dry ingredients into wet ingredients and mix on low just until combined.

Add the almonds and dried cherries and mix just until incorporated.

Scoop the dough onto a full-sized parchment lined baking sheet and smooth into a log that is about 3" wide and 1" thick.

Bake at 325* for 30-35 minutes until golden brown.

Allow to cool for 5 minutes then slice diagonally into 1"- 1 ½ " strips.

Turn the strips onto their sides and return to the oven to bake an additional 20-25 minutes until crisp. The very centers might still be slightly tender- but only slightly! They will finish crisping as they cool.

Allow to cool completely, then melt ½ cup white chocolate chips in the microwave in 20 second intervals, stirring each time.

When white chocolate chips are melted, put in a sandwich bag, snip a corner and drizzle on the cookies. Or, use spoonfuls and let is drizzle over the edges onto the cookies. Allow the white chocolate to cool

Enjoy!